ASIAN OMELET1 pound boneless roast or barbecued pork 14 ounces bean sprouts (about 4 cups) 7 ounces watercress 8 extra-large eggs 4 tablespoons rice wine or dry sherry Sea salt Freshly ground black pepper 2 tablespoons toasted sesame oil 4 tablespoons vegetable oil 4 tablespoons oyster or hoisin sauce Finely dice the roast pork. Rinse the bean sprouts in boiling water and drain. Wash the watercress and shake dry. To make one omelet: Crack 2 eggs in a small bowl, and lightly beat in 1 tablespoon rice wine, salt, pepper and ? teaspoon sesame oil. Heat 1 tablespoon vegetable oil in a hot wok over high heat, swirling it around to coat the entire surface. Pour in the beaten egg and quickly swirl to form an even omelet. Cook for 2 to 3 minutes until the egg is firm, then lower the heat. Arrange some of the pork in the center, top with the bean sprouts and watercress, and cook gently for a further 2 to 3 minutes. Loosen the edges with a knife, then gently slide the omelet onto a warm plate, folding it over. Keep it warm while you make three more omelets. Drizzle with oyster sauce to serve. Makes 4 omelets Source: Simple Food by Jill Dupleix
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