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| Ingredients: |
50g/2oz beansprouts
50g/2oz carrots, peeled and cut into matchsticks
1cm/1/2 inch piece fresh root ginger, peeled and grated
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1 tsp soy sauce
2 large eggs
salt and freshly ground black pepper
1 tbsp dark sesame oil
TO SERVE:
tossed green salad
special fried rice
soy sauce |
| Cooking Instructions: |
1) Lightly rinse the beansprouts, then place in the top of a bamboo steamer with the carrots. Add the grated ginger and soy sauce. Set the steamer over a pan or wok half-filled with gently simmering water and steam for 10 minutes, or until the vegetables are tender but still crisp. Reserve and keep warm.
2) Whisk the eggs in a bowl until frothy and season to taste with salt and pepper. Heat a 20.5cm/8 inch omelette or frying pan, add the sesame oil and when very hot, pour in the beaten eggs. Whisk the eggs around with a fork, then allow them to cook and start to set. When the top surface starts to bubble, tilt the edges to allow the uncooked eggs to run underneath.
3) Spoon the beansprout and carrot mixture over the top of the omelette and allow it to cook a little longer. When it has set, slide the omelette on to a warmed serving dish and carefully roll up. |
| Serving Suggestions: |
| Serve immediately with a tossed green salad, special fried rice and extra soy sauce. |
| Additional Comments: |
Tasty Tip:
Vary the filling ingredients of this omelette with whatever vegetables you have in your refrigerator. Try sliced spring onions, fine strips of red or green peppers, mangetout halved lengthways, or a few green beans. Cut them into even sizes so that they are all tender at the same time. |
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