Pork & Bean Sprout Omelette

When it comes to making this dish, you need to saute the bean sprout first. The bean sprout won’t release any water while frying with eggs. You may pan fry the egg mixture in two or three batches if desired. To get the best results, coat your pan with enough oil. Before adding the egg mixture, your pan needs to be heated nice and hot. Then your omelette will look good and smell fragrant.

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 160 gm bean sprout, trimmed ends
• salt, to taste
• 90 gm pork mince
• 3 large eggs
• 2 Tbsp water
• coriander, for garnish

Marinade:

• 1 tsp light soy sauce
• ¼ tsp sugar
• ½ tsp corn flour / corn starch
• 1 tsp oil

Method:

1. Trim away both ends of the bean sprout. Rinse and drain very well.
2. Mix pork with marinade. Set aside.
3. Heat oil in a pan over high heat. Saute the bean sprout until wilted. Season with a bit of salt. Don’t need to cook too long as you want to retain the texture in the omelette. Set aside to cool down a bit.
4. Reduce heat to medium. Add oil and cook the pork until done. Use a spatula or wooden spoon to break up any lumps. Set aside to cool down a bit.
5. Whisk the eggs. Add water. Mix well. Stir in the bean sprout and pork. Pan fry over medium high heat until both sides are brown. Garnish with coriander. Serve hot.

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