Variegated omelette

1 serving


Put mushrooms for half an hour in hot water. Squeeze, cut off hard legs, cut the hats into strips. Let the bamboo shoots drain and cut into strips too. Peel and melo the ginger, cut the onions into thin rings. Beat the eggs, salt and pepper. Dilute cornstarch in a small amount of water and add to the eggs. 2 tablespoons of oil heat in a wok or pan. Stirring, fry heavily for 1 minute pork, bamboo, mushrooms, leeks and ginger. Remove and mix with eggs. Heat 2 tablespoons of oil again, lay out the egg mass and fry on both sides over Medium Heat until the omelette is slightly brownish. Drizzle with sesame oil, fold in half and serve with rice. A classic omelette sauce fits this dish: 1 tbsp thick soy sauce and 2 tbsp fruit vinegar