Chinese mushroom omelette

Chinese mushroom omelette

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
6 dried chinese mushrooms
125g pork or chicken meat, cooked and cut into shreds
2 teaspoons light soy sauce
1/2 teaspoon fresh ginger, grated
6 eggs
1 teaspoon salt
60ml vegetable oil
250g frozen peas, thawed

Method

  1. Cover mushrooms with hot water and soak for 20 minutes. Drain, reserving soaking water, and slice each mushroom into 3 pieces.
  2. Place pork or chicken in a bowl, add soy sauce and ginger and turn meat about with chopsticks or 2 forks to coat with sauce. Leave for 10 minutes.
  3. In a separate bowl, beat eggs lightly with salt. Heat 2 tablespoons oil in a heavy frying pan. When it begins to give off a haze, add meat mixture and stir-fry over high heat for 1 minute. Add 2 tablespoons soaking water from mushrooms, then add mushrooms and peas. Toss on high heat for 2 minutes, turn contents of pan into a bowl and keep warm.
  4. Wipe out pan and add remaining oil. Heat until it gives off a haze, then add eggs and cook over high heat, without stirring, until they set underneath into a skin. Lower heat and cook until top is almost set, then spoon meat mixture over half the egg and fold the other half over it. Slide onto a heated platter and serve hot.
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