stir fried vegetables with cilantro omelet

Recipe by
barbara lentz
beulah, MI

Healthy delicious breakfast or anytime of the day meal

yield 2 serving(s)
prep time 10 Min
cook time 5 Min
method Stir-Fry

Ingredients For stir fried vegetables with cilantro omelet

  • FOR THE OMELET
  • 3 lg
    eggs
  • 2 Tbsp
    water
  • 1/4 c
    finely chopped cilantro
  • 1 Tbsp
    peanut oil
  • FOR THE VEGETABLES
  • 2 Tbsp
    peanut oil
  • 1 Tbsp
    grated ginger
  • 2 clove
    garlic minced
  • 6
    scallions chopped
  • 1/2 c
    each sugar snap peas sliced, red bell pepper thinly sliced, shiitake mushrooms stemmed, bok choy stems chopped, bean sprouts and green parts of bok choy
  • FOR THE SAUCE
  • 1 Tbsp
    cornstarch
  • 2 Tbsp
    sake or shaoxing wine
  • 1 Tbsp
    sweet chili sauce
  • 1/2 c
    chicken or vegetable stock
  • GARNISH
  • hoisin sauce

How To Make stir fried vegetables with cilantro omelet

  • 1
    For the Omelet Beat the eggs with the water. Add a little salt. Stir in the cilantro. Add oil to skillet or wok. Swirl it around. Add the beaten eggs and swirl until it covers the bottom and let the bottom set up. Roll the omelet onto it's self until it's in a log fashion. Once set transfer to a cutting board and let it cool a bit then cut into slices.
  • 2
    Mix the sauce ingredients together and set aside. Add the peanut oil to a large clean wok or skillet. Add the ginger and garlic. Stir fry 30 seconds.
  • 3
    Add the scallions, sugar snap peas, mushrooms, red bell pepper, and bok choy stems. Stir fry 2 minutes. Add the bean sprouts, and green leafy parts of the bok choy. Stir fry 1 minutes
  • 4
    Add the sauce ingredients and cook until thickened stirring constantly.
  • 5
    Plate the vegetables top with the omelet and then drizzle the hoisin sauce over top.

Categories & Tags for Stir Fried Vegetables with Cilantro Omelet:

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