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Chinese gai lan and mushroom omelette
Chinese gai lan and mushroom omelette
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chinese vegetable stir-fry with sprouts.
Ingredients:
  • 80ml (1/3 cup) hoisin sauce
  • 1 tsp sesame oil
  • 4 eggs
  • 80ml (1/3 cup) water
  • 60ml (1/4 cup) peanut oil
  • 500g Swiss brown mushrooms, thinly sliced
  • 1 bunch gai lan (Chinese broccoli), ends trimmed, cut into 6cm lengths
  • 80g bean sprouts, trimmed
Instructions:
  • Mix the hoisin sauce and sesame oil in a small bowl.
  • Combine eggs and water in a jug and whisk. Heat peanut oil in a wok over high heat. Pour a quarter of the egg mixture into the wok, tilting to cover the base and sides. Lift edges as it cooks to let uncooked egg underneath. Cook until set, about 2-3 minutes. Transfer to a plate and cover. Repeat with remaining oil and egg mixture in 3 more batches, reheating the wok each time.
  • Heat the rest of the peanut oil in a wok over medium heat. Stir-fry the mushrooms for 2-3 minutes until tender. Then add the gai lan and stir-fry for another 1-2 minutes until just wilted.
  • Serve the omelettes on plates, placing a quarter of the bean sprouts on one side of each. Add the mushroom mixture on top, then fold in half. Finish by drizzling the hoisin sauce mixture before serving.

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