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© 2020 Ching He Huang. All rights reserved.

Chinese-Style Omlette

Serves : 1 - 4 Preparation 5 mins Cooking 3 mins Total 8

Nutrition facts: 92.00 calories 6.10g protein 1.70g carbs 0.30g sugars 6.80g fat 1.70g 0.40g fibre 456.00mg sodium

Ingredients: 1 tablespoon Groundnut oil 3 organic, lightly beaten Egg 1, sliced Shiitake mushrooms 1 small handful, roughly chopped Coriander 1 large sprig, roughly chopped Mint leaves 1 pinch Sea salt 1 pinch, cracked Black pepper For the sauce: 1 tablespoon Sriracha hot chilli sauce 2 tablespoon, vegetarian mushroom sauce or Vegetarian oyster sauce Perfect for using leftover ingredients in the fridge!

Chinese-Style Omlette

Serves : 1 - 4
Preparation time 5 Minutes
Cooking time 3 Minutes

per serving

Cals

92.00

Protein (g)

6.10

Carbs (g)

1.70

Sugars (g)

0.30

Fat (g)

6.80

Sat Fat (g)

1.70

Fibre (g)

0.40

Sodium (mg)

456.00

egg vegetarian

Source from

Ching He Huang Web Site

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About the recipe

Perfect for using leftover ingredients in the fridge!

Ingredients

Groundnut oil - 1 tablespoon
Egg - 3 organic, lightly beaten
Shiitake mushrooms - 1, sliced
Coriander - 1 small handful, roughly chopped
Mint leaves - 1 large sprig, roughly chopped
Sea salt - 1 pinch
Black pepper - 1 pinch, cracked

For the sauce

Sriracha hot chilli sauce - 1 tablespoon
Vegetarian oyster sauce - 2 tablespoon, vegetarian mushroom sauce or

Steps

Into a small bowl, crack the eggs and lightly beat with a pair of chopsticks or fork. Add the sliced shitake mushroom, coriander, and mint. Season the beaten egg mixure with a large pinch of sea salt and cracked black pepper. Combine well.
Heat a wok over medium to high heat. Add the groundnut oil and give the oil a swirl in the wok. Then add the beaten egg mixture. Then let the egg settle for a few seconds, then pick up the wok and swirl the egg mixture around the wok distributing it evenly in the wok to create a thin crepe-like thickness. Cook for 1 minute until its golden on one side, then take a wooden spatula and flip the omlette over to cook for a further minute on the other side.
Place the egg "crepe" omlette on a board, slice it like a pizza, and transfer it to a serving plate. Scatter over some more coriander for garnish. Serve the omlette with a spicy sweet sauce - in a small sauce bowl, mix a tablespoon of Sriracha sauce and two tablespoons of vegetarian mushroom sauce (or oyster sauce), mix well to combine and drizzle over the egg omlette. Serve immediately.

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Ingredients

Groundnut oil - 1 tablespoon
Egg - 3 organic, lightly beaten
Shiitake mushrooms - 1, sliced
Coriander - 1 small handful, roughly chopped
Mint leaves - 1 large sprig, roughly chopped
Sea salt - 1 pinch
Black pepper - 1 pinch, cracked

For the sauce

Sriracha hot chilli sauce - 1 tablespoon
Vegetarian oyster sauce - 2 tablespoon, vegetarian mushroom sauce or