Mint leaves and egg soup - featured in group recipes

Ingredients

• 2 bibs of garlic (chopped)
• 80 g mint leaves (leaves only)
• 1 egg (lightly beaten)
• 1 teaspoon vegetable oil
• ½ litre water
• Salt and white pepper to taste

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Preparation

• Heat wok with oil and fry garlic till fragrant.
• Add minute leaves and stir fry for just a while.
• Add water and bring it to boil. Lower heat and simmer till mint leaves is limp.
• Add in beaen egg and stir.
  
• Add salt and pepper to taste.

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