Chinese Omelettes with Mushroom Sauce Recipes

Ingredients :

6 whole dried Chinese mushrooms

6 eggs, lightly beaten

4 spring onions, thinly sliced

1 small red capsicum, thinly sliced

90g bean sprouts

2 tsp sesame oil

1 tsp soy sauce

1 tbsp oil

1 1/2 tbsp oil, extra

2 cloves garlic, crushed

250ml chicken stock

1 tbsp oyster sauce

2 tsp soy sauce

1 tsp sugar

2 spring onions, sliced diagonally, extra

2 tsp cornflour

1. Place the mushrooms in a heatproof bowl, cover with boiling water and leave to soak for 15 minutes.
2. Drain, discard the stems and thinly slice the caps.
3. Meanwhile, place the egg, spring onion, capsicum, bean sprouts, sesame oil and soy sauce in a bowl and mix together well.
4. Season.
5. Heat a wok or frying pan over high heat, add 2 tsp oil and swirl to coat.
6. Place a quarter of the egg mixture in the wok, swirl to coat evenly and cook for 1-2 minutes, or until the egg is almost set.
7. Turn over and cook the other side for 1 minute, or until brown.
8. Remove and keep warm.
9. Repeat with the remaining mixture, adding more oil if necessary.
10. Reheat the wok or frying pan over high heat, add the extra oil and swirl to coat.
11. Add the garlic and mushrooms and cook for 1 minute, or until the garlic is fragrant.
12. Add the stock, oyster sauce, soy sauce, sugar and extra spring onion.
13. Bring to the boil, then reduce the heat and simmer for 1 minute.
14. Combine the cornflour with 1 tbsp water, add to the wok and simmer for 2 minutes, or until thickened slightly.
15. Serve the omelettes topped with the sauce.

Ready to eat in 30 minutes

Serves 2 - 4

#Ads - Get the above cooking ingredients here at discounted price