Asian Vegetable Omelette
by George Riley
(Gold Coast,QLD, Australia)
Ingredients (serves 4)
2/3 cup vegetable stock
1/3 cup reduced-salt soy sauce
1/4 cup oyster sauce substitute*
2 garlic cloves, crushed
olive oil cooking spray
1 red onion, cut into thin wedges
200g shiitake mushrooms, thickly sliced
200g oyster mushrooms, thickly sliced
1 bunch broccolini, trimmed, cut into 3cm lengths
4 egg whites
60g baby spinach, to serve
Combine stock, soy sauce, oyster sauce substitute and garlic in a jug. Heat a wok over medium high heat. Spray onion with oil. Stir-fry for 1 minute. Spray mushrooms with oil. Stir-fry for 2 minutes. Add broccolini. Stir-fry for 1 minute.
Add stock mixture to wok. Stir fry for 2 minutes or until mixture boils and broccolini is tender. Remove from heat. Set aside.
Whisk eggs and egg whites in a large jug. Heat a non-stick frying pan over medium heat. Spray with oil. Add half the egg mixture and swirl to coat base. Cook for 1 to 2 minutes or until base of omelette is golden. Turn and cook for 1 minute. Slide onto a chopping board. Repeat with remaining egg mixture. Cut omelettes in half.
Place omelette halves on plates. Top with spinach leaves and broccolini mixture. Fold over to enclose filling. Serve.
*Editors note: Oyster Sauce Substitute:
Most people use soy sauce as an oyster sauce substitute, as the former provides the color and some flavor to the dish. You may also add half a teaspoon of sugar to the soy sauce.
Another option is to prepare a vegetarian substitute for oyster sauce. Dissolve one mushroom broth cube in half a cup of boiling water. Add two tablespoons of brown bean sauce and one tablespoon of sugar to the solution. Boil, mix in one tsp. cornstarch dissolved in 1 tsp. water. cook till thickened.
The best option is to buy Vegetarian Oyster Sauce in the health food store.
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to Add a Recipe.