Chinese Open Omelette

Interactive experience

Products and recipes

Jacq makes a Chinese Open Omelette in 25 minutes, filling soft omelettes with ginger garlic mushrooms, enoki, shimeji and shredded Chinese cabbage. A quick soy, hoisin and sesame oil sauce thickens into a glossy gravy style drizzle that ties it all together. Finish with sliced shallots and toasted sesame seeds, then fold and tuck in for an easy dinner for two.

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

1. 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.
2. 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.
3. 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.
4. 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.