House of Asia > Recipes > Peking Omelette

Peking Omelette

Name: Peking Omelette
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 eggs; 5-6 sprigs of coriander; salt and pepper; Oil; 1 carrot; 1 small zucchini; 1 clove of garlic; 1 cm of ginger root; 0,5 teaspoons of sugar; 1 tablespoon light soy sauce; 15 g Mun mushrooms (prepared according to the instructions on the package); 1 tablespoon vegetable oil; 1 tablespoon of plum sauce; 1 teaspoon of rice vinegar; 0,5 cm of ginger root; 0,5 teaspoons of Sambal Oelek sauce

35 min

2 servings

mild

5 / 5. Number of votes: 3

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A quick and light omelet with carrots, zucchini, mun mushrooms, and ginger, served with spicy plum sauce and Sambal Oelek. Perfect for lunch or a light dinner.

Vegetables Chinese Mushrooms over 30 minutes

Ingredients

4 eggs
5-6 sprigs of coriander
salt and pepper
Oil

Stuffing:

1 carrot
1 small zucchini
1 clove of garlic
1 cm of ginger root
0,5 teaspoon of sugar
1 spoon light soy sauce
15 gr Mun mushrooms (prepared according to the instructions on the packaging)
1 tablespoon vegetable oil

SOS:

1 spoon plum sauce
1 teaspoon rice vinegar
0,5 cm of ginger root
0,5 teaspoon Sambal Oelek sauce

A method of preparing

Pour oil into a heated pan and fry the grated carrot and zucchini for a minute.
Add mushrooms, garlic, ginger and fry briefly.
Pour in the soy sauce, mix everything together and remove from the heat.
Mix the sauce ingredients in a bowl.
Crack the eggs into a bowl, add the chopped cilantro, salt, and pepper. Beat everything with a whisk until smooth.
Heat the oil in a frying pan and pour in the egg mixture to a thickness of about 2 mm.
Fry the omelette for about 30-40 seconds and slide it out of the pan onto a large plate.
Place the filling in the bottom third of the omelet, about 1/3 of the diameter. Fold the sides inward and roll away from you.
Mix the sauce ingredients