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Omelette With Bean Sprouts Recipe
|Bean sprouts||2 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Peanut oil||2 1⁄2 Teaspoon|
|Pork drippings||1 Teaspoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Pepper white||To Taste (Few Shakes)|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop (Few Drops Required)|
|Hot chicken stock||1 Tablespoon|
Serving size: Complete recipe
Calories 315 Calories from Fat 235
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 6.6 g32.8%
Trans Fat 0 g
Cholesterol 427.3 mg
Sodium 653.7 mg27.2%
Total Carbohydrates 6 g1.9%
Dietary Fiber 1.4 g5.4%
Sugars 2.8 g
Protein 15 g29.3%
Vitamin A 12.9% Vitamin C 11.7%
Calcium 7.3% Iron 14%
*Based on a 2000 Calorie diet
Cut the bamboo shoots into thin strips.
Cut the spring onion lengthwise, then into short lengths.
Chop these finely and keep them apart.
Beat the eggs.
Heat together the oil and pork dripping in a frying-pan.
Add the bean sprouts and bamboo shoots and fry them for 1 minute.
Add the seasonings, sherry, sesame oil and stock and cook for 1 minute, tossing the vegetables about.
Turn the beaten eggs into this mixture and as soon as it will come together form into an omelet.
Turn on to a heated serving dish.