This Chinese egg omelette makes a quick and easy meal with pork mince. It's packed full of veggies too, including mushrooms, cabbage and beansprouts to make a healthy meal.
Sauce
Ingredients
2 tablespoons light soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 chicken stock cube, crumbled
1 cup (250ml) water
1 tablespoon cornflour
Method
Combine soy, hoisin, sesame oil, stock cube and water into a saucepan. Bring to a boil, stirring over a medium heat for 2 minutes. Add cornflour and cook for 3 minutes or until sauce thickens to a thin gravy consistency
Omelette
Ingredients
¼ cup vegetable oil
3 cloves garlic, crushed
1½ tablespoons ginger paste
300g pork mince
100g white mushrooms, chopped
2 cups (160g) shredded Chinese cabbage
3 green onions, shredded, plus extra for garnish
2 cups (110g) bean sprouts, plus extra to serve
8 eggs
1 teaspoon salt
2 tablespoons toasted sesame seeds
Method
Heat 1 tbsp oil in a small non-stick frying pan. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, stirring, using a wooden spoon to break up any lumps until browned. Add mushrooms and cabbage and cook, stirring, for 4-5 minutes or until softened
Add green onions and sprouts and cook a further 2-3 minutes. Remove from heat and place in a heatproof bowl. Set aside and keep warm. Wipe pan clean
Whisk eggs together and season with salt
Heat 2 teaspoons of oil in the same pan over medium heat. Add ¼ of the egg mixture and cook for 2-3 minutes, tilting the pan to form a round omelette. Turn over and cook for a further 1 minute or until the egg is set. Turn out onto a plate. Repeat with the remaining oil and eggs to make four omelettes
To serve, spoon pork and vegetable mixture on top of omelettes. Drizzle over sauce. Garnish with extra sprouts and green onions. Scatter with sesame seeds
Tips & Hints
Pork mince can be replaced with peeled green prawns or chicken mince.
