Asian Pork Omelettes
Ingredients
1 tablespoon oil
500g pork mince
2 teaspoons grated finger
1 red capsicum
1/2 cup water
1 teaspoon sugar
2 tablespoons soy sauce
1/4 cup black bean sauce
2 teaspoons cornflour
2 shallots
8 eggs
1/3 cup milk
2 bunches baby bok choy
Method
Chop capsicum and shallots.
Hear oil in a medium pan.
Add pork and ginger, cook stirring until pork is well browned.
Add capsicum, cook until soft.
Add water, sugar, sauces and cornflour.
Cook stirring until mixture boils and thickens.
Stir in shallots.
Remove from hear and cover to keep warm.
Stem bok choy.
Whisk eggs and milk in a large jug.
Pour a quarter of the egg mixture into a small greased heated non stick frying pan.
Cook until omelette is browned underneath.
Place a quarter of the mixture into the centre of the omelette fold in one end and roll up to enclose filling.
Transfer omelette onto a serving plate.
Cover to keep warm.
Repeat with remaining egg and pork mixture.
Serve omelettes with steamed baby bok choy.
