Chinese-style wok omelette

Great for a see-you-right hangover breakfast!
 
chinese omelette

Recipe from: 23 January 2013
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 3
    Tbs
    vegetable oil
  • 1
    tsp
    chopped garlic
  • 1
    tsp
    chopped ginger
  • 4
    extra large eggs - beaten
  • 300
    g
    green beans - finely sliced
  • Toppings:
  • 2
    spring onions - finely sliced
  • 1
    red chilli - finely sliced
  • 75
    g
    packet bean sprouts
  • 60
    ml
    coriander leaves
  • 1
    drizzle oyster sauce, or sweet Indonesian soy sauce - for serving
Servings: Change Serving
 
 

Method

 
Heat a generous glug of oil in a wok until very hot. Add ginger and garlic and fry for 10 seconds.

Tip in eggs and beans and lightly stir-fry with chopsticks until beginning to set.

Flip omelette and cook for a few more seconds.

Serve hot, scattered with toppings and drizzled with oyster or sweet soy sauce.

Good idea: Alternatively, fry eggs unscrambled until whites are crispy and yolks are still soft and runny.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.
 
 

Read more on: recipe  |  vegetarian  |  eggs  |  asian
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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