Shredded Omelette Salad

• 6 large eggs
• 1 tablespoon chives finely chopped
• 2 teaspoons soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons rice wine vinegar
• 2 cups baby bok choy shredded
• 2 cups cherry tomatoes quartered
• 3 cups bean sprouts trimmed
• 2 green onions thinly sliced
• 1 red chili long, thinly sliced
• 2 tablespoons cilantro leaves
• peanuts chopped, to serve

1. In a large bowl, whisk eggs, chives and soy sauce together. Season to taste.
2. Heat a lightly oiled wok on high. Add 1/2 cup of the egg mixture, swirling to coat base and sides of wok and cook 1-2 minutes or until just set. Transfer to a plate. Repeat with remaining egg mixture.
3. In a small bowl, whisk hoisin and vinegar together.
4. In a large bowl, combine bok choy, tomatoes, sprouts, green onions, chili and cilantro. Toss with the dressing. Divide among serving plates.
5. Thinly slice omlette and sprinkle over salad. Garnish with peanuts to serve.

eggs, chives, soy sauce, hoisin sauce, rice wine vinegar, baby bok choy, cherry tomatoes, bean sprouts, green onions, red chili long, cilantro, peanuts

Taken from www.yummly.com/recipe/Shredded-Omelette-Salad-1405791 (may not work)