July 02, 2018
Breakfast, Dinner, Lunch,
Beans, Tofu/Soy, Eggs, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, Kosher, Low Cholesterol, Non-Dairy, Vegetarian, Green Beans more
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"From our Sunday newspaper The Sunday Times."
Heat a wok over medium-high heat and add teaspoons of the vegetable oil to the wok and swirl to coat.
Add toful and stir-fry for 2 to 3 minutes or until golden and then transfer to a heatproof bowl and cover to keep warm.
Add 2 teaspoons of remaining vegetable oil to the wok and swirl to coat and then add garlic, ginger and onion and stir-fry for 1 minute or until fragrant and then add the capsicum, broccoli and beans and stir-fry for 2 to 3 minutes or until vegetables are just tender and then add to tofu in bowl and cover to keep warm.
Whisk eggs with 1/4 cup of water in a bowl and season with salt and pepper and add a little of the remaining vegetable oil to wok and swirl to coat.
Add a 1/4 of the egg mixture and swirl around to cover the base and some slightly up the sides of the wok to form a thin omelette and cook for 1 to 2 minutes or until lightly golden and just set.
Transfer to a plate and cover to keep warm and then repeat to make 4 omelettes.
Combine oyster sauce, sesame oil and 1 tablespoon of water in a small bowl.
Place omelettes on plates and top one half of each omelette with 1/4 of the tofu and vegetable mixture and then fold the omelette over the enclose the filling and serve drizzled with oyster sauce mixture and sprinkled with extra spring onion and coriander.
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