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 eggs
4 egg whites
60g baby spinach, to serve

Method
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.

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