Chinese Omelets - cooking recipe

Ingredients
    1 cup chicken stock
    1 tbsp oyster sauce
    1 tbsp dry sherry
    1 tbsp cornstarch
    10 None eggs
    3 cups bean sprouts, coarsely chopped
    1 None fresh small red Thai chili pepper, finely chopped
    2 None baby eggplant, finely chopped
    4 None green onions, thinly sliced
    1 tbsp peanut oil
Preparation
    Combine stock, oyster sauce and sherry in a small saucepan on high heat. Bring to a boil. Mix cornstarch and 1/4 cup water. Stir into sauce. Cook until sauce boils and thickens.
    Beat eggs in a large bowl. Stir in bean sprouts, chili pepper, eggplant and 3/4 of the onion.
    Heat some of the oil in 7-inch nonstick skillet on medium heat. Add 1/2 cup of egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and bottom is set. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8 omelets.
    Divide omelets among serving dishes. Drizzle with sauce and sprinkle with remaining onion.

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