Vegetable Recipes - Thai Stuffed Omelet Recipe

Ingredients

Serve 4

• 1 tablespoon groundnut oil

• 3 eggs, beaten

• salt and pepper

• deep-fried basil leaves, to garnish

Filling:

• 3 tablespoons groundnut oil

• 2 garlic cloves, chopped

• 1 onion, finely chopped

• 2 tablespoons chopped green beans

• 2 tablespoons chopped asparagus

• 3 baby corns, thinly sliced

• 1 tomato, diced

• 4 dried shiitake mushrooms, soaked, drained and sliced

• 1 1/2 teaspoons sugar

• 2 teaspoons soy sauce

• 50 ml/2 fl oz water

• pinch of salt

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Method:

1. First make the filling. Heat the oil in a wok or frying pan, add the garlic and onion, and stir-fry for 30 seconds. Add the beans, asparagus, corn, tomato, mushrooms, sugar and soy sauce, and stir-fry for 3-4 minutes.

2. Add the measured water and salt, and continue stir-frying for 2 minutes. Remove the filling and set aside. Wipe the wok clean with kitchen paper.

3. To make the omelet, put the oil in the pan and heat it, making sure it coats not only the base of the wok but as much of the sides as possible. Pour off any excess.

4. Season the eggs, then pour them into the pan, swirling them around to form a large, thin omelet. Loosen the omelet and move it around with a spatula to make sure it is not sticking to the pan, adding more oil if necessary.

5. When the omelet is almost firm, put the filling in the middle and fold both sides and ends over to form an oblong parcel, constantly checking that the omelet is not sticking underneath.

6. Carefully remove the omelet from the wok and place in a serving dish. Garnish with deep-fried basil leaves and serve immediately.