Quick chinese-style omelette
- April 2010
- Serves 2
- Takes 10 min to make, 10 min to cook, plus marinating
This Chinese-style dish is an inventive alternative to a normal omelette recipe. What’s more, it’s ready in minutes.
- 250g pork escalopes or tenderloin fillet, thinly sliced
- 3 tbsp oyster sauce
- 4 large free-range eggs
- 3cm piece fresh ginger, finely diced
- 4 spring onions, 2 finely sliced, 2 shredded
- 265g bag stir-fry vegetables
- Soy sauce, for drizzling
- Marinate the pork in the oyster sauce for 10 minutes. Mix the eggs with the ginger and finely sliced spring onion in a small bowl and set aside.
- Heat 1 tbsp groundnut oil in a wok until hot. Add the pork and stir-fry for 5 minutes until browned and sticky, then add the stir-fry vegetables and shredded spring onion. Stir-fry for a further 2 minutes until the pork is cooked through.
- Meanwhile, heat a splash of oil in a frying pan and, when hot, add half the egg mix, swirling to cover the base of the pan. Cook for 2-3 minutes until just set, then transfer to a warm plate and top with half the pork stir-fry.
- Repeat with the remaining egg and stir-fry mixtures. Serve with soy sauce for drizzling.
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