Wok Fried Asian Vegetable Omelette
Prep 10 mins | Cook 12 mins | Serves 2
- 2 tbs peanut oil
- 150g oyster mushrooms, sliced
- 100g snow peas, trimmed and thinly sliced
- 4 green onions (shallots), thinly sliced
- 1 garlic clove, crushed
- 2 cups bean sprouts, trimmed
- 2 tsp soy sauce
- 2 tbs oyster sauce + extra to serve
- 4 eggs, separated
- Shredded green onions (shallots), to serve
To make the omelette filling, heat a wok over high heat. Add 1 tbs oil and heat until hot. Add mushrooms and snow peas. Stir-fry for 1–2 minutes until slightly softened. Toss through green onions, garlic, bean sprouts, soy sauce and oyster sauce. Stir-fry for 1 minute. Transfer mixture to a plate.
Whisk egg yolks in a large bowl. In a separate bowl, whisk eggwhites until soft peaks form. Gently fold eggwhites into egg yolks.
Wipe wok with paper towel. Heat 2 tsp oil in wok over high heat. Swirl half the eggs into wok, tilting wok so mixture evenly coats base. Cook until omelette is almost set. Place half the mushroom filling over half the omelette and fold over. Cook for 1 minute and slide onto a serving plate. Repeat using remaining egg mixture, mushroom mixture and oil. Sprinkle with shredded green onions and serve with extra oyster sauce.