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Char Siu pork omelette


  • Heat a little peanut oil in a wok (or large non-stick pan) and briefly toss the ginger and garlic, before adding the snowpeas, corn, bok choy and carrots. Toss well and add the stock and oyster sauce. Toss again, cover and briefly cook. Then toss through the pork with more stock, if needed.
  • Combine the eggs, chillies, coriander and sesame oil.
  • Heat a little peanut oil in a small non-stick pan and make 4 thin omelettes, one at a time.
  • To serve, place an omelette on individual plates, spoon the pork mixture on one half and fold over each omelette.


  • peanut oil
  • 1-2 tspn freshly chopped ginger
  • 1 garlic clove, crushed
  • 8 snowpeas, topped & tailed
  • 6 baby corn
  • leaves of 2 baby bok choy, cleaned
  • 4 baby carrots, sliced on diagonal
  • 1 cup chicken stock
  • 1-2 tbsp oyster sauce
  • 1-2 cups chopped Chinese BBQ pork
  • 6 large eggs
  • 2 small red chillies, seeded & finely sliced
  • 1 tbsp chopped fresh coriander
  • ½ tspn sesame oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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