Chinese Cabbage Omelette

Add the cabbage bean sprouts peas smoked turkey water chestnuts spring onion and coriander and stir-fry for about 23 minutes or until the vegetables have softened slightly. Then toss in the cabbage season with hefty pinches of salt and pepper and mix so the greens begin to wilt in the heat.

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Chinese cabbage omelette. Put the fat or oil in a medium frying pan and heat to moderate. Transfer the cabbage to a plate to cool. Stir vigorously for the next 10 seconds then shake the pan to level the mixture flat.

Lightly beat the eggs with the garlic ginger sherry and remaining soy sauce. Then flip the empty half over the top of the cabbage and voilà you have your very own delicious Asian-style vegan omelette. Add to the pan pouring the egg mixture evenly over the vegetables and turkey.

Top with the pickles sliced spring onions chopped coriander leaves and any other toppings you fancy. Call it a pancake or perhaps an omelette this egg dish includes a combo of both enoki and shiitake mushrooms as well as wombok leek and garlic. Mushroom and cabbage pancake.

In a mixing bowl combine eggs cabbage green beans carrot and 15. In a frying pan bring a little cooking oil to medium heat add cabbage and 15 tsp sesame oil. Crack and beat your eggs in a bowl and when the cabbage has lost some volume but still has a little crunch pour the eggs into the pan.

Season with salt to taste. Blenched cabbage eggs green chilli garlic and ginger paste chopped onion Few chopped coriander leaves green chilli chopped haldi powder red chilli powder. As soon as both omelettes are done pile the hot cabbage on one half of each omelette.

Add the soy sauce Chinese rice wine sesame oil black pepper plus a little salt then beat lightly together. Lightly sauté for a 5 minutes.

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