Asian Omelettes
- 1/4 cup peanut oil
- 8 None shiitake or button mushrooms, sliced
- 10 None eggs
- 1 tbsp fish sauce
- 1/3 lb bean sprouts
- 4 None spring onions, finely sliced
- 2 tbsp oyster sauce
- None None crusty bread, to serve
- Heat 1 tbsp oil in a wok over high heat, add mushrooms and stir-fry for 2 mins, until soft. Set aside. Lightly whisk eggs and fish sauce. Add 2 tsp oil to wok and add 1/4 of egg mixture. Reduce heat to medium and cook omelette for 2 mins, until underneath is golden and almost set.
- Remove any excess oil and arrange 1/4 sprouts, 1/4 green onion and 1/4 mushroom in center. Fold over and cook for another 30 seconds then slide onto a plate. Keep warm. Repeat to make 3 more omelettes. Drizzle with oyster sauce and serve with crusty bread.
peanut oil, shiitake, eggs, fish sauce, bean sprouts, spring onions, oyster sauce, crusty bread
Taken from recipes-plus.com/api/v2.0/recipes/22553 (may not work)