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Ingredients:
1 tablespoon Groundnut oil3 organic, lightly beaten Egg1, sliced Shiitake mushrooms1 small handful, roughly chopped Coriander1 large sprig, roughly chopped Mint leaves1 pinch Sea salt1 pinch, cracked Black pepper
For the sauce:
1 tablespoon Sriracha hot chilli sauce2 tablespoon, vegetarian mushroom sauce or Vegetarian oyster saucePerfect for using leftover ingredients in the fridge!
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.