This Chinese classic comes loaded with stir-fried vegies and crunchy sprouts.
Ingredients
- 80ml (1/3 cup) hoisin sauce
- 1 teaspoon sesame oil
- 4 eggs
- 80ml (1/3 cup) water
- 60ml (1/4 cup) peanut oil
- 500g Swiss brown mushrooms, thinly sliced
- 1 bunch gai lan (Chinese broccoli), ends trimmed, cut into 6cm lengths
- 80g bean sprouts, trimmed
Method
- Step 1Combine the hoisin sauce and sesame oil in a small bowl.
- Step 2Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
- Step 3Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
- Step 4Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1274 kj
Energy
22g
Fat Total
5g
Saturated Fat
7g
Fibre
15g
Protein
217mg
Cholesterol
480.41mg
Sodium
9g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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