Omelettes With Stir-Fried Vegetables - cooking recipe

Ingredients

8 None eggs, beaten
1 tbsp vegetable oil
1 None red pepper, seeded, sliced
1 bunch Chinese broccoli, cut into 1 inch pieces
2 None spring onions, sliced
3.5 oz mushrooms
2 cloves garlic, minced
1 None long red chili, finely chopped
1/2 tsp sugar
1/4 cup vegetable stock
1/4 cup oyster sauce
2 tbsp Chinese cooking wine
None None toasted cashews, to serve

Preparation

Heat a small, nonstick frying pan over medium heat. Add 1/4 beaten egg and swirl to coat base. Cook for 1-2 mins, until almost set. Slide onto a serving plate. Repeat with remaining beaten eggs to make 3 more omelettes. Keep warm.
Heat oil in a wok over high heat. Stir-fry pepper, Chinese broccoli and onions for 2 mins. Add mushrooms, garlic, chili and sugar. Stir-fry for 1 min. Add stock, oyster sauce and wine. Simmer for 1-2 mins, until vegetables are tender. Set aside.
Spoon 1/4 vegetable mixture onto 1 side of each omelette. Fold over. Sprinkle with nuts to serve.