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Chinese Omelettes with Mushroom Sauce

A recipe from the Good Food collection.


Chinese Omelettes with Mushroom Sauce
Chinese Omelettes with Mushroom Sauce
6 whole dried Chinese mushrooms
6 eggs, lightly beaten
4 spring onions, thinly sliced
1 small red capsicum (pepper), thinly sliced
1 cup (90 g) bean sprouts
2 teaspoons sesame oil
1 teaspoon soy sauce
1 tablespoon oil
1½ tablespoons oil, extra
2 cloves garlic, crushed
1 cup (250 ml) chicken stock
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon sugar
2 spring onions, sliced diagonally, extra
2 teaspoons cornflour


  1. Place the mushrooms in a heatproof bowl, cover with boiling water and soak for 15 minutes. Drain, discard the stems and thinly slice the caps.
  2. Meanwhile, mix the egg, spring onion, capsicum, bean sprouts, sesame oil and soy sauce in a bowl. Season.
  3. Heat a wok over high heat, add 2 teaspoons oil and swirl to coat. Add a quarter of the egg mixture to the wok, swirl to coat evenly and cook for 1–2 minutes, or until almost set. Turn over and cook for 1 minute, or until brown. Remove and keep warm. Repeat with the remaining mixture, adding more oil if necessary.
  4. Reheat the wok over high heat, add the extra oil and swirl. Add the garlic and mushrooms and cook for 1 minute. Add the stock, oyster sauce, soy sauce, sugar and extra spring onion. Bring to the boil, then reduce the heat and simmer for 1 minute. Combine the cornflour with 1 tablespoon water, add to the wok and simmer for 2 minutes, or until thickened slightly. Serve the omelettes topped with the sauce.
Main ingredient:
Mushroom, Eggs


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