Sunday, 15 April 2012
Two things surprised me about this dish, 1. That I even made it to begin with and 2. That it was actually really yummy.
I'm not usually an egg eating person. I really have to be in the mood for bacon and eggs, I hate them fried and have never made an omelet before in my life.
That's one advantage of this blog. I try to branch out and cook things that I think other people would enjoy and not just what I like (blog full of cupcakes anyone? LOL)
This seriously only took 30mins to make and you can easily omit the pork to make it vegetarian.
The tricky part is getting the omelet out in one piece. I found it easiest to loosen around the edge then just tip the wok upside down directly over the plate.
500gms pork mince
4 spring onions - thickly sliced
(plus extra to serve)
2 cloves garlic - thinly sliced
1 tbl spoon sweet chili sauce
1 tbl spoon oyster sauce
2 tomatoes - diced
200gms bean shoots
1 tbl spoon ketjap manis*
3 cups cooked rice - to serve
*ketjap manis is an Indonesian sweet soy. Find it with the normal soy sauce in the supermarket.
1. Heat a wok over medium high heat. Lightly spray with oil. Add the pork mince and cook for 5 minutes. Breaking up any large lumps. Add the garlic, spring onion, sweet chili sauce and oyster sauce. Stir well. Add tomato , cook for two minutes. Add the bean shoots. Stir fry for 30 seconds. Transfer to a bowl. Set aside.
2. Whisk the eggs and ketjap manis together in a jug. For each omelet, hear some oil in the wok. Pour in a quarter of the egg mixture, swirl to coat base. Cook omelet for 2 minutes or until just set. Transfer to a serving plate. Repeat with remaining egg.
3. Top each omelet with a quarter of the filling. Fold over the omelet. Drizzle with extra ketjap manis.
4. Serve with rice and top with spring onion.