6 free-range eggs
2 tablespoons vegetable oil
180ml (3/4 cup) Spring Onion-Chilli Sauce, to serve
100g snow peas, trimmed and cut into fine julienne strips
½ carrot, cut into fine julienne strips
90g (1 cup) bean sprouts
½ bunch coriander, leaves picked
½ bunch mint, leaves picked
½ bunch dill, leaves picked
Crack eggs into a bowl and beat lightly with a fork until just combined.
Combine omelette filling ingredients in a large bowl.
Heat oil in a wok or 28cm non-stick frying pan until the surface seems to shimmer slightly. Pour in beaten egg and leave to cook, without stirring, on base of wok or pan for 30 seconds.
Using a spatula, fold beaten egg over onto itself and leave to cook for another 30 seconds.
Add filling, fold omelette over and leave for 20 seconds or until almost set.
Fold omelette over again and leave for another 20 seconds before lifting omelette onto a serving platter. Serve with spring onion-chilli sauce on the side for dipping.
SPRING ONION-CHILLI SAUCE
2 spring onions, finely sliced
1-2 large red chillies, finely sliced
3 tablespoons light soy sauce
½ teaspoon sesame oil
1 tablespoon peanut oil
makes about 180ml (3/4 cup)
Combine spring onion, chilli, soy sauce and sesame oil in a heatproof bowl and spread evenly over base – this will ensure that the hot oil is well absorbed.
Heat peanut oil in a small saucepan until the surface seems to shimmer slightly (if the oil begins to smoke, it is too hot – let it cool for a minute or two). Carefully pour the hot oil over the spring onion-chilli mix to scald. Stir well to combine, the set aside until ready to use.
This sauce can be stored in an airtight container in the refrigerator for up to 1 day, but should be brought back to room temperature before serving.
Recipe from Simple Chinese Cooking Class by Kylie Kwong & photography by Earl Carter, Lantern rrp $59.95