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.