Photo: Marina Oliphant
- 3 eggs
- 1 tsp fish sauce
- a few drops sesame oil
- 1/3 cup peanut or vegetable oil (I like the flavour of peanut oil in this dish, however, vegetable oil works well too)
- ½ cup snow pea sprouts
- ½ cup bean shoots
- 2 spring onions, finely sliced
- 1 tbsp oyster sauce
In a bowl, whisk the eggs lightly with the fish sauce and sesame oil. Heat a wok with the peanut oil and when the oil starts to shimmer and is very hot, gently but quickly pour in the eggs (they will puff up).
Use a wooden spoon to loosen the eggs and move them around a little - this will allow more liquid egg to escape and cook. Cook for 3-5 minutes until golden brown underneath and almost set inside.
Turn off the heat and push the omelet to one side and pour off the oil into a bowl. Add sprouts, shoots and spring onions to the middle of the omelet and fold over. Allow the omelet to sit for a minute to finish cooking inside and slide the omelet off onto a chopping board. You can serve it as is or, to make the neat shape shown, lift and tuck the top edge under as you roll the omelet to end up with the overlap underneath.
Cut in half and place on two serving dishes, spoon over a little oyster sauce and serve.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
- Cuisine - Chinese