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Chinese Mushroom and Warrigal Green Omelette with Chinese Style Broth
Recipe by Mindy Woods
Make use of the eggs you've got lying around with this Chinese Mushroom and Warrigal Green Omelette with Chinese Style Broth recipe.
- Steps
- Ingredients
Steps
- For the Chinese Style Broth, combine all the ingredients except the sesame oil in a saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes. Strain through a lined fine sieve into a clean saucepan. Add sesame oil and keep warm.
- For the Omelette, place the eggs in a medium bowl and whisk until evenly combined. Add chicken stock and whisk well. Set aside until ready to cook.
- Place a medium frying pan over medium heat. Add lup cheong, mushrooms, fish sauce and palm sugar and sauté until just cooked through and slightly caramelised. Set aside in a clean bowl, cool slightly then add remaining raw ingredients.
- Place the peanut oil into a wok and heat to 190°C.
- Once hot, pour in the egg mixture and allow to puff and cook for 3 minutes. Place the mushroom mixture in the centre and cook for a further 2-3 minutes and remove from heat.
- Carefully drain excess oil from the wok. Fold the omelette in half and return to heat for 1 minute. Remove from the heat and set aside to rest for a further 2 minutes.
- Remove the omelette from the wok and place on a clean cutting board. Tuck edges under omelette and transfer to a large serving bowl, folded side down.
- To serve, brush with mushroom oyster sauce and top with fresh garnishes. Pour in hot broth and serve immediately.
