ASIAN OMELET

1 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