Chili and Pak Choi Omelet Parcels Recipe

Recipe: (Serves 4)

130 g/4.5 oz broccoli, cut into small florets
30 ml/2 tablespoons groundnut (peanut) oil
1 cm/0.5 inch piece fresh root ginger, finely grated (shredded)
1 large garlic clove, crushed
2 fresh red chilies, seeded and finely sliced
4 spring onions (scallions), diagonally sliced
175 g/6 oz/3 cups pak choi (bok choy), shredded
50 g/2 oz/2 cups fresh coriander (cilantro) leaves, plus extra to garnish
115 g/4 oz/2 cups beansprouts
45 ml/3 tablespoons black bean sauce
4 eggs
Salt and ground black pepper

Method:

Bring a pan of lightly salted water to the boil and blanch the broccoli for 2 minutes. Drain, then refresh under cold running water, and drain again. Heat 15 ml/1 tablespoon of the oil in a frying pan and stir-fry the ginger, garlic and half the chili for 1 minute. Add the spring onions, broccoli and pak choi, and toss the mixture over the heat for 2 minutes more.

Chop three-quarters of the coriander and add to the frying pan. Add the beansprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more. Remove the pan from the heat and keep warm.

Mix the eggs lightly with a fork and season well. Heat a little of the remaining oil in a small frying pan and add one-quarter of the beaten egg. Tilt the pan so that the egg covers the base, then sprinkle over one-quarter of the reserved coriander leaves. Cook until set, then turn out the omelet on to a plate and keep warm while you make 3 more omelets.

Spoon one-quarter of the stir-fry on to each omelet and roll up. Cut in half crossways and serve, garnished with coriander leaves and chili slices.