Appetizers Recipes - Coriander Omelet Parcels Recipe

Ingredients

• 130g/4 1/2oz broccoli, cut into small florets

• 30ml/2 tbsp groundnut (peanut) oil

• 1 cm/1/2in piece fresh root ginger, finely grated

• 1 large garlic clove, crushed

• 2 fresh red chilies, seeded and finely sliced

• 4 spring onions (scallions), sliced diagonally

• 175g/6oz/3 cups pak choi (bok choy), shredded

• 50g/2oz/2 cups fresh coriander (cilantro) leaves, plus extra to garnish

• 100g/4oz/1/2 cup bean sprouts

• 45ml/3 tbsp black bean sauce

• 4 eggs

• salt and ground black pepper

Serves 4

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Method:

1. Blanch the broccoli in boiling salted water for 2 minutes, drain, then refresh under cold running water.

2. Meanwhile, heat 15ml/1 tbsp of the oil in a frying pan or wok. Add the ginger. garlic and half the chili and stir-fry for 1 minute. Add the spring onions, broccoli and pak choi, and stir-fry for 2 minutes more.

3. Chop three-quarters of the coriander and add to the frying pan or wok. Add the bean sprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more.

4. Remove the pan from the heat and keep warm. Mix the eggs lightly with a fork and season well.

5. Heat a little of the remaining oil in a small frying pan and add a quarter of the beaten egg.

6. Swirl the egg until it covers the base of the pan, then scatter over a quarter of the reserved coriander leaves. Cook until set, then turn out on to a plate and keep warm while you make three more omelet's, adding more oil, when necessary.

7. Spoon the vegetable stir-fry on to the omelet's and roll up. Cut in half crossways and serve garnished with coriander leaves and the remaining chili.