Chinese mushroom omelette

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(2)

Lunch & Light Meals

Serves
4

Prep		15 min
Cook		15 min

This scrumptious dish looks and tastes a treat. It’s simple and quick to whip up at short notice.

Method

To prepare the sauce, combine all rice vinegar, oyster sauce and sesame oil in a small bowl and set aside.
To prepare the filling, heat the oil in a wok or large frying pan over high heat. Add the ginger, garlic and mushrooms and stir-fry for 3–4 minutes or until the mushrooms are just cooked. Remove the mixture to a plate and wipe the wok clean.
Combine the eggs and spring onion in a large bowl. Reheat the wok or frying pan over medium–high heat and add 1 teaspoon of the oil. When the oil is hot, add a quarter of the egg mix and swirl it around the wok.
When the base of the omelette is cooked and the top is still slightly soft, spread a quarter of the mushroom mix over half the omelette. Top with a quarter of the bean sprouts and fold the other half of the omelette over the top. Remove from the wok and keep warm while you make the remaining three omelettes.
Drizzle the sauce over the omelettes and garnish with the coriander leaves and extra spring onion. Serve with a green salad.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

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