Omelet with Assortment Recipes

Ingredients :

113g lean pork

225g small shrimps

4 dried black mushrooms

4 water chestnuts

3 eggs

1 tbsp chopped Chinese parsley

2 tbsp spring onion dices

1 tsp wine

2 tbsp stock

Marinade

1/4 tsp salt

1/4 tsp granulated sugar

1 tsp light soy sauce

Seasoning

1/3 tsp salt

1/3 tsp granulated sugar

1/2 tsp sesame oil

Method :

1. Cut pork into fine dices. Marinate for 10 minutes.

2. Scald shrimps with shells in boiling water. Then remove shells.

3. Soak mushrooms until they becomes tender. Dice. Peel water chestnuts and dice. Add 1/4 tsp salt into egg and whisk. Set aside.

4. Heat 1 tbsp of oil. Add pork and stir fry. Sizzle wine. Add mushrooms and stir well. Then add 2 tbsp of stock and stir fry for a while. Add seasoning and water chestnuts and stir fry until the sauce thickens. Add spring onions dices, parsley and shrimps. Stir well and dish up. Leave to cool and put into egg sauce.

5. Heat pan. Add oil and sway the pan mixture. Fry until both sides of omelet become golden. Serve with Worcestershire sauce.

Serves 2 - 4

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