Name: Chinese omelettes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup (250ml) chicken stock; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 1 tablespoon cornflour; 1/4 cup (60ml) water; 10 eggs; 4 cup (320g) bean sprouts, coarsely chopped; 1 fresh small red thai chilli, finely chopped; 2 baby eggplants, finely chopped; 4 green onions, thinly sliced; 1 tablespoon peanut oil

Chinese omelettes

While these delicately spicy Chinese omelettes are delectable, it's the sauce that really makes this dish something special.

Ingredients

1 cup (250ml) chicken stock

1 tablespoon oyster sauce

1 tablespoon dry sherry

1 tablespoon cornflour

1/4 cup (60ml) water

10 eggs

4 cup (320g) bean sprouts, coarsely chopped

1 fresh small red thai chilli, finely chopped

2 baby eggplants, finely chopped

4 green onions, thinly sliced

1 tablespoon peanut oil

Method

1.In a small saucepan combine stock, sauce and sherry; bring to a boil. Stir in blended cornflour and the water; stir until sauce boils and thickens.

2.In a large bowl, combine eggs, sprouts, chilli, eggplant and 3/4 of the onion.

3.Heat oil in omelette pan; add ½ cup of the egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and set underneath. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8omelettes.

4.Divide omelettes among serving dishes; drizzle with sauce, top with remaining onion.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%