6oz luncheon meat, bite-size
6oz brussel sprout
1/2 carrot, thinly sliced
1 garlic clove, minced
1 tsp canola oil
1 Tbsp soy sauce
2 hard-boiled egg, cut into halves
Directions:
(1) In boiling lightly salted water, blanch sprout, 5 minutes
(2) Heat oil and brown the luncheon meat with garlic, 2 minutes
(3) Add garlic and stir fry the carrot with (2), 3 minutes
(4) Season the dish with soy sauce
(5) Remove dish and sprinkle with roasted sesame
(6) Garnish with egg halves and serve immediately
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