Chinese Gai Lan & Mushroom Omelette

Recipe by Chef #1331552
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READY IN: 12mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 1
    teaspoon sesame oil
  • 80
    ml water
  • 60
    ml peanut oil
  • 500
    g swiss brown mushrooms, thinly sliced
  • 1
    bunch gai lan, ends trimmed, cut into 6cm lengths (Chinese broccoli)
  • 80
    g bean sprouts, trimmed
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DIRECTIONS

  • Combine the hoisin sauce and sesame oil in a small bowl.
  • Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
  • Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
  • Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.
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