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Categories:
eggs water sesame seeds sesame oil oyster mushrooms red snow peas green onions bean sprouts oyster sauce Coriander fresh chili pepper
Viewed: 61 - Published at: 9 years agoIngredients
- 2 eggs
- 2 tablespoons water
- 1 tablespoon sesame seeds (toasted)
- 2 teaspoons sesame oil
- 50 g oyster mushrooms (thinly sliced, think small buttons would work o'kay)
- 14 medium red capsicum (bell pepper thinly sliced)
- 40 g snow peas (trimmed and thinly sliced)
- 2 green onions (spring onions or scallions green part only thinly sliced on the diagonal)
- 14 cup bean sprouts
- 1 -2 tablespoon oyster sauce (recommend you have at room temperature if you keep in the fridge)
- 2 tablespoons coriander leaves (optional, personally would omit, don't like)
- 1 fresh chili pepper (deseeded and finely sliced) (optional)
Method
- Put 1 teaspoon of sesame oil in a skillet or wok and swirl to coat.
- Stir fry mushrooms, capsicum, snow peas and onion for 1 to 2 minutes or until vegies are tender, add bean sprouts and stir through.
- Remove from the heat and keep warm.
- Whisk eggs, sesame seeds and 2 tablespoons water in a jug.
- Heat 1 tablespoons sesame oil in a wok or skillet over moderately high heat.
- Add egg and tilt to cover the base and sides, cooking for 3 minutes or until just set.
- Transfer to plate, add vegetable to half of omelet and fold other half over, drizzle with oyster sauce (you may wish to warm in the microwave first) and top with coriander and chilli if using.
- Serve with jasmine or green tea if your like.
