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Asian Omelette
- Serves
4
- Difficulty
Easy
By Jill Dupleix
Published 2002
This works well with leftover roast pork, or barbecued Chinese char sieu pork from Chinatown. It is also delicious with cooked prawns or crabmeat instead of the meat.
Ingredients
450 g 400 g
Method
Finely slice the roast pork. Rinse the bean sprouts in boiling water and drain. Wash the watercress, and shake dry.
To make one omelette, crack 2 eggs into a small bowl, and lightly beat in 1 tbsp rice wine, salt, pepper and ½ tsp sesame oil.
Heat 1 tbsp vegetable oil in a hot wok over high heat, swirling it around to coat the entire surface. Pour in the beaten eggs and quickly
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