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BBQ pork omelette

Method

  • Whisk together the eggs, sesame oil, seasonings and spring onions until well combined.
  • Then heat a little oil in a large heavy-bottomed non-stick pan and gently cook the egg mixture, bringing in the sides as the curds form.
  • At the same time, briefly blanch the snowpeas, carrot and beanshoots in boiling water until crisp-tender, adding the pork when almost ready. Drain well.
  • When the omelette is set on the bottom, top with the blanched vegies, the pork and rocket. Sprinkle Hoisin over and serve as is in the centre of the table.

Ingredients

  • 8 large eggs
  • a few drops of sesame oil
  • sea salt & freshly ground pepper
  • 2 spring (green) onions, finely chopped
  • vegetable oil
  • 6-10 snowpeas, shredded
  • 1 carrot, shredded
  • a handful of beanshoots
  • 400 gm bought Chinese BBQ pork, shredded
  • a good handful of rocket leaves, washed & drained well (optional)
  • Hoisin sauce

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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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm