Vietnamese Omelette

Name: Vietnamese Omelette
Ingredients: 5 None dried shiitake mushrooms; 8 None eggs; 1/2 cup milk; 1 tbsp finely chopped fresh mint; 1 tbsp peanut oil; 5 None green onions, thinly sliced; 2 cloves garlic, crushed; 1 can (8 oz) sliced bamboo shoots, drained; 1 medium carrot, thinly sliced; 1 medium red pepper, seeded and thinly sliced; 1 cup bean sprouts; 1 tbsp mild chili sauce; 2 tbsp light soy sauce; 1 tbsp finely chopped fresh cilantro

14 ingredients

5 steps

Ingredients

5 None dried shiitake mushrooms
8 None eggs
1/2 cup milk
1 tbsp finely chopped fresh mint
1 tbsp peanut oil
5 None green onions, thinly sliced
2 cloves garlic, crushed
1 can (8 oz) sliced bamboo shoots, drained
1 medium carrot, thinly sliced
1 medium red pepper, seeded and thinly sliced
1 cup bean sprouts
1 tbsp mild chili sauce
2 tbsp light soy sauce
1 tbsp finely chopped fresh cilantro

Directions

1

Place the mushrooms in a small heatproof bowl and cover with boiling water. Let stand for 20 mins; drain. Discard the stems and slice the caps thinly.
2

Whisk the eggs, milk and mint in a medium bowl until combined.
3

Heat half of the oil in a medium skillet on medium heat. Cook the onion, garlic and bamboo shoots, stirring, until the onion softens. Add the carrot and pepper and cook, stirring, until the carrot is just tender. Add the mushrooms, bean sprouts, sauces and cilantro and cook, stirring, until heated through. Remove the ingredients from the pan and keep warm.
4

Heat the remaining oil in a pan. Add a quarter of the egg mixture and cook on medium heat, tilting the pan, until the egg mixture is almost set. Place a quarter of the vegetable mixture evenly over half of the omelet. Fold the omelet over to enclose the filling and slide it onto a serving plate.
5

Repeat with the remaining egg and vegetable mixtures.