,

Asian Omelette

Prep :

10 minutes

Cooking:

5 minutes

Serves:

2

Asian Omelette

Prep:

10 minutes

Cooking:

5 minutes

Serves:

2

INGREDIENTS

1 garlic clove, crushed
1 teaspoon minced ginger
50g mushrooms, sliced
1/2 bunch bok choy, sliced
1/2 bunch broccolini, thickly sliced (or half a cup of broccoli florets)
2 spring onions, sliced
1 long red chilli, thinly sliced (optional)
2 teaspoon oyster sauce
2 teaspoon reduced salt light soy sauce
3/4 cup bean sprouts
3 eggs
2 tablespoons vegetable oil
Rice to serve (optional)

TIPS:

  • Frozen mixed vegetables can also be used instead of fresh vegetables.

EQUIPMENTS

  • Wok or fry pan
  • Spatula or stirring spoon
  • Bowls
  • Whisk (or fork)
  • Measuring spoons
  • Rice cooker or saucepan for rice (optional)

STEPS

1

Heat 1 tablespoon oil in a small fry pan or wok over medium heat.

2

Add garlic, ginger, mushrooms, bok choy stems, broccolini, spring onions and chilli if using. Stir fry for 2 minutes.

3

Add reduced salt soy and oyster sauces, bok choy leaves and cook for a further 2 minutes until just wilted. Remove from heat.

4

Add bean sprouts and toss to combine. Set aside.

5

Whisk the eggs in a bowl. Heat 1/2 tablespoon. oil a small frying pan over medium heat.

6

Add egg and cook for 1-2 minutes or until just set but still a little runny on top.

7

Spoon the vegetable mixture over one side of the omelette. Fold other side over filling.

8

Slide it onto a plate using the wok spatula or stirring spoon

9

Serve with a small portion of rice.