Shredded Omelette Salad - cooking recipe

Ingredients

6 large eggs
1 tbsp finely chopped chives
2 tsp soy sauce
2 tbsp hoisin sauce
2 tsp rice wine vinegar
2 cups shredded baby bok choy
2 cups cherry tomatoes, quartered
3 cups bean sprouts, trimmed
2 None green onions, thinly sliced
1 None long red chili, thinly sliced
2 tbsp cilantro leaves
None None chopped peanuts, to serve

Preparation

In a large bowl, whisk eggs, chives and soy sauce together. Season to taste.
Heat a lightly oiled wok on high. Add 1/2 cup of the egg mixture, swirling to coat base and sides of wok and cook 1-2 minutes or until just set. Transfer to a plate. Repeat with remaining egg mixture.
In a small bowl, whisk hoisin and vinegar together.
In a large bowl, combine bok choy, tomatoes, sprouts, green onions, chili and cilantro. Toss with the dressing. Divide among serving plates.
Thinly slice omlette and sprinkle over salad. Garnish with peanuts to serve.