Chinese five-spice pork combination omelette

Ingredients

300g pork strips
3 tsp Chinese five spice
60ml (1/4 cup) peanut or vegetable oil
2 garlic cloves, crushed
8 eggs
80ml (1/3 cup) water
1 brown onion, halved, cut into
thin wedges
100g brown mushrooms, sliced
100g enoki mushrooms, ends trimmed
12 medium green prawns,
peeled, deveined
60g bean sprouts
80g snow peas, ends trimmed,
thinly sliced lengthways
60ml (1/4 cup) oyster sauce
60ml (1/4 cup) soy sauce
2 green shallots, ends trimmed, thinly sliced diagonally

 

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Method

1. Combine the pork, Chinese five spice, 2 tsp of the oil and half the garlic in a large glass or ceramic bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavours.

2. Crack the eggs into a jug. Add 2 tbs of the water and whisk with a fork until well combined.

3. Heat 2 tsp of the remaining oil in a wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until golden and soft. Add half the pork and stir-fry for 2 minutes or until just cooked through. Transfer to a bowl. Repeat with the remaining pork, reheating wok between batches.

4. Heat the wok over high heat until just smoking. Add the brown mushrooms and stir-fry for 1 minute. Add the enoki mushrooms and stir-fry for 1 minute or until tender. Transfer to the bowl with the pork mixture. Reheat wok over high heat. Add prawns and stir-fry for 2 minutes or until they curl and change colour. Transfer to the bowl with the pork mixture. Add bean sprouts and snow peas, and stir until just wilted and well combined.

5. Heat 2 tsp of remaining oil in the wok over medium heat. Add one-quarter of the egg mixture, tilting the wok slightly to cover the base and side. As the omelette sets, gently lift the edge so that any uncooked egg runs underneath. Cook for 1 minute or until just set. Slide onto a large plate and cover with foil to keep warm. Repeat, in 3 more batches, with the remaining oil and egg mixture, reheating wok between batches.

6. Add oyster and soy sauces, remaining water and garlic to the wok and bring to the boil over low heat. Remove from heat.

7. Place the omelettes on serving plates. Place one-quarter of the pork mixture on half of each omelette. Fold omelettes in half to enclose filling. Drizzle with the soy-sauce mixture, sprinkle with green shallot and serve immediately.