This is the first post of the “Made in China” Series.
Omelets are French in origin. This one originated from my left overs and unwillingness to leave the house. As lack luster as that may sound, this egg parcel came out tasting sublime! The ingredients list may seem daunting if you are not well versed in Chinese Cuisine but that’s not the point. Aside from giving omelets a new dimension, breaking free from the half moon shape we are all accustomed to, this dish offers you the freedom to fill it with whatever your heart desire. Use your imagination!
Good or bad, I’d love to hear your ideas.
Ingredients
Stuffing
- 1 whole Shallot Minced
- 1 tbsp Ginger Minced
- 1 tbsp Scallion Sliced, 1/2 inch thick
- 4 oz Tomato Diced
- 2 oz Onion Diced
- 5 oz Lean Pork Minced
- 1 tbsp Oyster Sauce
- 1 tsp Shaoxing Wine
- 2 tsp Soy Sauce
- 1 tbsp Canola Oil Any oil with a high smoke point is good
- 1 tsp Chinese 5-Spice
Servings: Person
Instructions
Stuffing
- Over medium-high heat, Cook the shallot, ginger and scallion in canola oil until fragrant (about 20 seconds).
- Add the onions and tomatoes and continue to cook for 2 minutes (before onions become translucent).
- Add the minced pork and cook until the pork is no longer pink (5-6 minutes).
- Pour the oyster sauce, shaoxing wine, soy sauce and chinese 5-spice into the pan and mix thoroughly. Remove from pan onto a bowl. Get the pan clean for the omelet.
Omelet
- Combine the ingredients for the omelet, beating until the whites are gone.
- Over medium heat, melt the butter and pour in the egg mixture. Make sure to spread it quickly and evenly.
- When the mixture has set and slightly browned, remove from heat and spoon in the stuffing.
- Fold in the sides.
- Then use a plate to flip the omelet over.
- Done! Just make a "x" across the surface and garnish with some scallion.
Recipe Notes
Smaller pans are just fine. It just means smaller omelets. Make the stuffing and work in batches.
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