Chinese Open Omelette

Serves 2

Time 25 minutes

Ingredients

Sauce

1 tbsp light soy sauce

1 tbsp hoisin sauce

½ tsp sesame oil

½ cup chicken broth or stock

2 tsp corn flour

Omelette

2 tbs light extra virgin olive oil

2 cloves garlic, finely chopped

2-3 tsp grated ginger

150g enoki mushrooms

150g brown shimeji mushrooms

1 cup shredded chinese cabbage

2 Asian/green shallots, finely sliced

4 eggs

3 tsp toasted sesame seeds

Method

To make the sauce, add soy, hoisin, sesame oil and chicken stock to a saucepan and bring to the boil for 2 minutes, then sift in the corn flour and stir for another 3-4 minutes until it becomes thickened, with a similar consistency to gravy. Set aside.

To make the omelette, add light extra virgin olive oil to a medium frypan, followed by the garlic and ginger and cook for 30 seconds. Add the enoki and brown shimeji mushrooms, with the shredded cabbage and cook, tossing throughout, for about 4-5 minutes. Add the shallots for a final minute, toss, then transfer to a bowl and keep warm.

Whisk 2 eggs in a bowl, pour into the pan and cook 2-3 minutes on one side, then cook a further 1 minute on the other. Transfer to a plate and do the same with remaining egg.

Once both omelettes are cooked, divide the mushrooms between them, serving onto one side of the omelette to allow a fold of the omelette over the top. Drizzle with the sauce, sprinkle with sesame seeds and serve.