Side dish - Asian Omelette with Oyster Sauce recipes

Chinese Scallion Omelette

A simple Chinese scallion omelette with Maggi seasoning and topped with oyster sauce.
Provided by: Caroline Phelps
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8

Ingredients:

• 6 large eggs (beaten)
• 1/2 teaspoon Maggi seasoning
• 3 green onions (sliced on the bias)
• 1/4 cup carrots (grated)
• 1/2 cup bean sprouts
• 1 tablespoon vegetable oil
• salt and ground white pepper
• oyster sauce, sambal oelek or sriracha sauce (for dipping)

Nutrition:

• Calories: 131 calories
• Sugar: 1.4 g
• Sodium: 168.5 mg
• Fat: 8.9 g
• Saturated Fat: 2.9 g
• Trans Fat: 0 g
• Carbohydrate: 2.3 g
• Fiber: 0.5 g
• Protein: 10 g
• Cholesterol: 280.8 mg

How to cook:

1. In a medium bowl, whisk eggs, Maggi seasoning, green onions, carrots and bean sprouts. Season with a little salt and white pepper and set aside.
2. In a large pan over medium heat, add oil and swirl to coat the pan evenly. Add egg and vegetable mixture and swirl to spread the mixture evenly. Cook for 3 minutes and lift the omelette as you tilt the pan, to let the uncooked mixture flow underneath, as evenly as possible.
3. Cook for another 2-3 minutes, until omelette is cooked through.
4. Turn the heat off, transfer to a plate and top with a little oyster sauce, sambal oelek and/or sriracha sauce.

Notes: Chinese Prawn Omelet, In a bowl, whisk the eggs then season with soy sauce, sesame oil and pepper. 2. Heat a pan or wok until very hot and Calories: 257.1Total Carbs: 5.1 gProtein: 15.9 gTotal Fat: 18.9 g

Egg Foo Young (Chinese omelette)

Quick & Easy Egg Foo Young w/ Gravy 芙蓉蛋 Chinese Omelette

Chicken Omelette with sauce,Chinese Style. Cheekyricho Cooking

Asian Omelette with Oyster Sauce

I don't know what to write about this recipe as I haven't tried it yet
Provided by: Jeffro91
Total time: 25 minutes
Cook time: 25 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: not set
Number of ingredients: 12

Ingredients:

• Vegetable oil
• 1 clove Garlic
• 2 tsp Finely grated ginger
• 100 g Swiss Brown Mushrooms ; Sliced
• 1 bunch bok choy ; Thickly Sliced
• 4 Spring Onions ; Sliced
• 2 tsp Soy sauce
• 2 tsp Oyster sauce ; Plus extra for drizzling
• 1 1/2 cups Bean Sprouts
• 12 eggs
• 2 tsp Sesame Oil
• 1 bunch Broccolini ; Thickly Sliced

Nutrition:

• Calories: 319 calories
• Fat: 8.20866249862229 g
• Carbohydrate: 42.8648499993353 g
• Cholesterol: 14.7 mg
• Fiber: 9.97724999634586 g
• Protein: 27.7776999999178 g
• Saturated Fat: 2.65616507802203 g
• Serving Size: 1 1 Serving (1343g)
• Sodium: 1025.14749983366 mg
• Sugar: 32.8876000029895 g
• Trans Fat: 0.867341015604281 g

How to cook:

1. Heat 2 Tbs oil in a deep frying pan or wok. Add garlic, ginger, mushrooms, bok choy stems, broccolini and spring onions. Stir Fry for 2 minutes. Add soy and oyster sauces, bok choy leaves and cook a further 2 minutes until just wilted. Remove from heat, add bean sprouts and toss to combine.
2. Whisk 6 eggs and half of the sesame oil in a bowl. Heat a 26cm fying pan over medium heat, add 2 tsp oil. Add egg and cook for 3-4 minutes or until just set but still a little runny on top. Spoon half the vegetable mixture over one side of the omelette. Fold other side over filling, then roll out of pan onto a warm plate. Halve or slice and drizzle with a little extra oyster sauce. Repeat to make a second omelette. Serve immediately.

Notes: Egg Foo Young Recipe (Chinese Omelette), To Make Gravy · Add the ingredients - Add cornstarch, water, soy sauce, Shaoxing wine, oyster sauce, and oil to a bowl · Whisk - Whisk well

Chinese omelettes

These mildly spicy Chinese omelettes are delectable but it's the sauce, and it's sweet and salty flavours, that really makes this something special.
Total time: 30 minutes
Cook time: 30 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 11

Ingredients:

• 1 cup (250ml) chicken stock
• 1 tablespoon oyster sauce
• 1 tablespoon dry sherry
• 1 tablespoon cornflour
• 1/4 cup (60ml) water
• 10 eggs
• 4 cup (320g) bean sprouts, coarsely chopped
• 1 fresh small red thai chilli, finely chopped
• 2 baby eggplants, finely chopped
• 4 green onions, thinly sliced
• 1 tablespoon peanut oil

Nutrition:

• Serving Size: Serves 4

How to cook:

1. In a small saucepan combine stock, sauce and sherry; bring to a boil. Stir in blended cornflour and the water; stir until sauce boils and thickens.
2. In a large bowl, combine eggs, sprouts, chilli, eggplant and 3/4 of the onion.
3. Heat oil in omelette pan; add ½ cup of the egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and set underneath. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8omelettes.
4. Divide omelettes among serving dishes; drizzle with sauce, top with remaining onion.

Notes: Easy egg foo yung (Chinese omelette) recipe, 6 eggs · 2 tsp light soy sauce · 1 tsp sesame oil · White pepper, to season · 100g (1 cup) bean sprouts, trimmed, plus extra to serve · 5 fresh shiitake mushrooms,

Chinese omelette

This traditional Asian omelette is full of healthy greens and some chilli for extra kick.
Provided by: Kirrily La Rosa
Total time: 21 minutes
Cook time: 1 minutes
Prep time: 20 minutes
Yields: 2 servings
Number of ingredients: 9

Ingredients:

• 50g snow peas, trimmed, thinly sliced
• 50g beansprouts, trimmed
• 1 green onion, thinly sliced
• 1 long red chilli, thinly sliced
• 1cm piece ginger, finely grated
• 1 garlic clove, crushed
• 48.80 gm oyster sauce
• 4 eggs
• olive oil cooking spray

Nutrition:

• Calories: 48.76 calories
• Fat: 12.7 grams fat
• Saturated Fat: 3.3 grams saturated fat
• Carbohydrate: 9.0 grams carbohydrates
• Sugar: 2.4 grams sugar
• Protein: 13.6 grams protein
• Cholesterol: 327.4 milligrams cholesterol
• Sodium: 796.6 milligrams sodium

How to cook:

1. Place snow peas in a heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Rinse under cold water.
2. Combine snow peas, beansprouts, onion and chilli in a bowl.
3. Combine ginger, garlic, oyster sauce and 1 tablespoon hot water in a jug.
4. Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper.
5. Heat a wok over medium-high heat. Spray with oil. Pour half of egg mixture into the wok. Swirl to coat. Cook for 30 seconds or until just set. Slide omelette onto a plate. Cover to keep warm. Repeat with remaining egg mixture.
6. Spread snow pea mixture over one half of each omelette. Fold in half to enclose filling. Drizzle with sauce. Serve.

Notes: Chinese Omelette - Australia's Best Recipes, Ingredients · 6 eggs · 4 mushrooms diced · 4 eschalots diced · 1 cup bean sprouts chopped · 1/2 cup ham (deli) diced · 1 tsp soy sauce · 1/2 tsp ground ginger · 1 cup