Recipes+
Ingredients
Method
1.Heat a wok or large frying pan over high heat. Add oil; swirl to coat surface.
2.Add garlic, ginger and beans; stir-fry for 2 minutes. Add bok choy; stir-fry for 2 minutes or until just wilted. Add bean sprouts and oyster sauce; stir-fry for 1 minute more to combine.
3.Transfer vegetable mixture to a colander set over a bowl to drain. Reserve 1/4 cup of the cooking liquid.
4.Wipe wok clean. Heat half the extra oil over moderately high heat.
5.Carefully pour half the egg into wok. Swirl wok. Cook and stir for 15 seconds; then cook, without stirring for 1-2 minutes or until base is golden and top just set.
6.Spoon half the vegetable mixture along one side of omelette. Carefully drain oil from wok into a heatproof bowl.
7.Roll omelette out of wok onto a chopping board; tuck in edges to form a roll. Trim edges. Repeat with remaining oil, egg and vegetable mixture.
8.Combine extra oyster sauce, sesame oil and reserved cooking liquid in a small jug. Cut omelettes in half crosswise. Drizzle omelettes with oyster sauce mixture. Serve with rice.
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