Vibrant, bright-green choy sum livens up any winter dish, and it’s quick to cook, too. Here’s a new way to serve stir-fried greens: in fluffy Asian-style omelettes.
Ingredients
- 1 1/2 tablespoons peanut oil
- 4 eggs
- 60ml (1/4 cup) water
- 1 bunch choy sum, leaves and stems separated
- 2 garlic cloves, thinly sliced
- 3cm-piece fresh ginger, peeled, cut into matchsticks
- 1 tablespoon Soy Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dry sherry
Method
- Step 1Heat 2 teaspoons oil in a large frying pan over medium-high heat. Whisk the eggs and 2 tablespoons water in a large jug. Pour half the egg mixture into the pan and tilt to coat the base. Cook for 2 minutes or until set around the edges. Fold in half. Transfer to a plate. Cover to keep warm. Repeat with another 2 teaspoons oil and the remaining egg mixture.
- Step 2Heat the remaining oil in the pan over medium-high heat. Stir-fry the choy sum stems, garlic, ginger and remaining water for 1-2 minutes or until the stems are just tender.
- Step 3Add the choy sum leaves, soy sauce, oyster sauce and dry sherry. Stir-fry for 1 minute or until the leaves wilt. Season with pepper. Serve in the omelettes.
- Vegetarian
Nutrition
735 kj
Energy
12g
Fat Total
3g
Saturated Fat
3g
Fibre
10g
Protein
217mg
Cholesterol
722.41mg
Sodium
2g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
Make a Chinese favourite, garlic choy sum, with a twist – stir-fry with garlic, ginger and chilli, then top with crushed peanuts and drizzle over oyster sauce.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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