Chinese Vegetable And Omelette Salad Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Young cabbage - 1 lb | ||
| Oil - for deep frying | ||
| Salt | 1 Teaspoon (For the salad) | |
| Ground cinnamon | 1/2 Teaspoon (For the salad) | |
| Bean sprouts | 2 Cup (16 tbs) (For the salad) | |
| Scallions | 4 (For the salad) | |
| Canned water chestnuts - 1/4 cup, drained and chopped | ||
| Red bell pepper | 1 To taste (For the salad) | |
| Yellow bell pepper | 1 To taste (For the salad) | |
| Cashew nuts | 1/4 Cup (16 tbs), salted (For the salad) | |
| Eggs | 2 (For the Omelet) | |
| Chinese 5-spice powder - 1/2 tsp | ||
| Light soy sauce | 2 Tablespoon (For the Dressing) | |
| Lime juice | 1 Tablespoon (For the Dressing) | |
| Sesame oil | 1 Tablespoon (For the Dressing) | |
| Ground ginger | 1/2 Teaspoon (For the Dressing) | |
Directions
GETTING READY
1. Remove and discard the outer wilted leaves of the cabbage head.
2. Use a sharp cleaver knife or a food chopper to finely shred the young cabbage, discarding the core.
3. In a small bowl or screw top jar, combine and blend the dressing ingredients and keep aside.
MAKING
4. In a large wok or a deep frying pan, heat oil over a high flame.
5. When hot, add the cabbage and fry for 4 to 5 minutes.
6. Use a slotted spoon to remove the cabbage onto paper towels and let excess oil drain.
7. Sprinkle salt and cinnamon over the cabbage and lightly toss, then tip into a large serving bowl.
8. Add bean sprouts, scallions, water chestnuts, peppers, and cashew nuts to the bowl and toss gently to mix.
9. To make the omelet, in a bowl, break in eggs and add Chinese 5-spice powder.
10. Beat the eggs until well blended.
11. In a 6-inch flat frying pan heat the oil.
12. Pour in egg mixture and tilt pan to form even layer.
13. Cook for 2 minutes until top is set and bottom is golden.
14. Flip over carefully and brown other side.
15. Remove onto a plate and cut into strips.
SERVING
16. Scatter the omelet strips over the salad.
17. Pour the prepared dressing over the salad and toss lightly to mix well.
18. Serve immediately.
1. Remove and discard the outer wilted leaves of the cabbage head.
2. Use a sharp cleaver knife or a food chopper to finely shred the young cabbage, discarding the core.
3. In a small bowl or screw top jar, combine and blend the dressing ingredients and keep aside.
MAKING
4. In a large wok or a deep frying pan, heat oil over a high flame.
5. When hot, add the cabbage and fry for 4 to 5 minutes.
6. Use a slotted spoon to remove the cabbage onto paper towels and let excess oil drain.
7. Sprinkle salt and cinnamon over the cabbage and lightly toss, then tip into a large serving bowl.
8. Add bean sprouts, scallions, water chestnuts, peppers, and cashew nuts to the bowl and toss gently to mix.
9. To make the omelet, in a bowl, break in eggs and add Chinese 5-spice powder.
10. Beat the eggs until well blended.
11. In a 6-inch flat frying pan heat the oil.
12. Pour in egg mixture and tilt pan to form even layer.
13. Cook for 2 minutes until top is set and bottom is golden.
14. Flip over carefully and brown other side.
15. Remove onto a plate and cut into strips.
SERVING
16. Scatter the omelet strips over the salad.
17. Pour the prepared dressing over the salad and toss lightly to mix well.
18. Serve immediately.
Chef
