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Ingredients Jump to Instructions ↓

  1. Serve 4 2 tbsp water

  2. 2 tbsp soy sauce

  3. 2 tsp cornstarch/corn flour

  4. 1 tsp white wine

  5. 4 oz/125 g bean

  6. curd or tofu, coarsely chopped

  7. 5 tbsp extra-virgin olive oil

  8. 2 oz/50 g dried bean thread, soaked in warm water for 2 oz/50 g yellow chive

  9. 4 oz/125 g fresh spinach leaves, stalks removed

  10. 5 scallions/spring onions, finely chopped

  11. 1 cup/

  12. 250 ml

  13. Vegetable Stock

  14. (refer recipe)

  15. 3/4 tsp salt

  16. 4 oz/125 g bean sprouts

  17. 3 eggs, lightly beaten

Instructions Jump to Ingredients ↑

  1. Method :

  2. Mix 1 tablespoon of water, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and the white wine in a large bowl. Add the bean curd and let marinate for 10 minutes.

  3. Stir in 1 tablespoon of oil. Chop the soaked bean thread into short lengths.

  4. Rinse the chive and spinach thoroughly under cold running water and dry well. Chop into short lengths.

  5. Heat a large wok over medium heat and add 3 tablespoons of oil. Sauté the bean curd for 3 minutes. Remove from the wokand set aside.

  6. Sauté the chive and spinach for3 minutes, or until slightly wilted. Remove from the wok and set aside.

  7. Add 1 tablespoon of oil and sauté the scallions until lightly browned. Add the bean thread, vegetable stock, remaining soysauce, and 1/2 teaspoon salt.

  8. Cook until the sauce has reduced. Stir in the bean sprouts. Cook for 3 more minutes. Add the bean curd mixture. Transfer to a serving dish.

  9. Beat the eggs with the remaining water, cornstarch, and salt in a medium bowl until frothy.

  10. Heat the remaining oil in a large frying pan over medium heat. Pour in the beaten egg mixture, tilting the pan so that the batter thinly covers the bottom.

  11. Cook until light golden brown on the underside. Use a large spatula to flip the omelet and cook until golden. Drape the omelet over the top of the serving dish. Serve hot.

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