Quick chinese-style omelette

Name: Quick chinese-style omelette
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: 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

Easy
April 2010

Easy
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.

Rate

Save

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Ingredients

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

Method

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.

Method

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.