Nori Omelette With Stir Fried Vegetables Recipes

Ingredients :

8 eggs

18cm x 10cm sheet nori

60ml oil

1 clove garlic, crushed

3 tsp finely grated fresh ginger

1 carrot, cut into thick matchsticks

2 zucchini, halved lengthways, sliced on the diagonal

200g mix of Swiss brown, enoki and oyster mushrooms, large ones sliced

1 tbsp Japanese soy sauce

1 tbsp mirin

2 tsp yellow miso paste

1. Lightly beat the eggs.
2. Roll the nori up tightly and snip with scissors into very fine strips.
3. Add to the eggs and season to taste with salt and cracked black pepper.
4. Heat a wok over high heat, add 2 tsp of the oil and swirl to coat the side of the wok.
5. Add 80 ml of the egg mixture and swirl to coat the base of the wok.
6. Cook for 2 minutes, or until set, then turn over and cook the other side for 1 minute.
7. Remove and keep warm.
8. Repeat with the remaining mixture, adding another 2 tsp of the oil each time, to make four omelettes.
9. Heat the remaining oil in the wok, add the garlic and ginger and stir fry for 1 minute.
10. Add the carrot, zucchini and mushrooms in two batches and stir fry for 3 minutes, or until softened.
11. Return all the vegetables to the wok.
12. Add the soy sauce, mirin and miso paste, and simmer for 1 minute.
13. Divide the vegetables evenly among the omelettes, roll them up and serve immediately with rice.

Ready to eat in 30 minutes

Serves 4 - 6

Learn how to cook Vegetarian Recipes Subscribe to our newsletter

Get the above cooking ingredients here