Chinese Pork Open Omelette

Ingredients

Scaled for your household (4 portions) · original serves 4

• Light soy sauce2 tbsp
• Hoisin sauce2 tbsp
• Sesame oil1 tsp
• Chicken stock cube1
• Water250 ml
• Cornstarch1 tbsp
• Vegetable oil¼ cup
• Garlic cloves3 clove
• Ginger paste1½ tbsp
• Pork mince300 g
• Button mushrooms100 g
• Chinese cabbage160 g
• Spring onions3
• Bean sprouts110 g
• Eggs8
• Salt1 tsp
• Sesame seeds2 tbsp

Method

1. 1

   Bring soy, hoisin, sesame oil, stock cube and water to a boil, stirring for 2 minutes. Add cornflour and cook for about 3 minutes until lightly thickened.

2. 2

   Heat 1 tablespoon vegetable oil. Fry garlic and ginger for 30 seconds; add pork and break up lumps as it browns. Add mushrooms and cabbage for 4–5 minutes, then green onions and sprouts for 2–3 minutes. Transfer filling to a bowl and keep warm.

3. 3

   Beat eggs with salt. Using the remaining oil in batches, cook one-quarter of the eggs for 2–3 minutes, tilting the pan to spread them. Turn and cook for another minute. Repeat for four omelettes.

4. 4

   Top each omelette with pork mixture and sauce. Finish with sesame, extra sprouts and green onions.