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    Monday, November 09, 2015

    Asian duck and choy sum omelette Recipe

      Asian duck and choy sum omelette Recipe


        2 eggs, lightly whisked
        1 tablespoon water
        1 teaspoon peanut oil
        1 teaspoon sesame oil
        1/2 Chinese barbecued duck, bones removed, coarsely shredded
        2 cups (100g) bean sprouts
        1 bunch baby choy sum, trimmed
        1/4 cup (60ml) oyster sauce
        2 teaspoons finely grated ginger
        1/2 cup coriander leaves

    Asian duck and choy sum omelette Recipe

        Step 1

        Whisk the egg and water together in a medium bowl. Heat the peanut oil in a wok over high heat. Add the egg and swirl around the wok to cover the pan and to make a thin omelette. Cook for 1-2 minutes or until lightly golden and just set. Transfer to a large serving plate.
        Step 2

        Add the sesame oil to the wok. Add the duck, bean sprouts and choy sum and stir-fry for 1-2 minutes or until heated though and just beginning to wilt. Add the oyster sauce and ginger and stir-fry for 1 minute or until heated through. Remove from heat.
        Step 3

        Spoon the duck mixture over half the omelette. Fold over the remaining half to loosely enclose the duck mixture. Sprinkle with coriander leaves and serve immediately.

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    Item Reviewed: Asian duck and choy sum omelette Recipe Rating: 5 Reviewed By: Mrs. Chef
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