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My Grocer

Free Healthy Recipe - Chinese Omelette with Asian greens

I originally make and photographed this recipe using baby bok choy but after tasting it with stir fried water spinach, if you can get water spinach I think it's better.

Ingredients
1½ tbs sesame oil
2 cloves garlic, crushed
2 cm ginger, peeled and grated
2 cups water spinach, washed and trimmed ( leaves and stalks)
2 tsp fish sauce
4 eggs beaten
½ tsp Szechuan pepper, cracked
4 shallots sliced
Method

Heat 1/2 the sesame oil in a wok, Add the garlic and ginger and stir fry for 1 - 2 minutes.
Add the water spinach stalks and stir fry for 1 - 2 minutes. Toss in the leaves with the fish sauce to wilt for 30 seconds. Remove from the wok and set aside.
Add the remaining sesame oil and swirl the pan around so the oil reaches the outer edges of the pan.
Add the egg and swirl the pan around so the egg spreads thinly up and around the outer edges of the pan. Keep swirling the pan around for about 4 - 5 minutes until the egg cooks evenly.
Spoon the water spinach onto the egg. Season with Szechuan pepper and shallots. Fold the eggs over the greens,
Cut in half and serve immediately.

Makes 2 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 10 mins
Ready in: 25 mins


Suitable for:
Breakfast, Lunch
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Nutritional Information - Per Serve
Kj 1200 kj
Calories 287 kcal
Fat 24 g
Saturated Fat 5 g
Total Carbohydrate 3 g
Total Protein 14 g
Fibre 2 g


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