Description
The dish consists of a light, savory omelet filled with vegetables and chicken. Instead of a heavy, thick sweet and sour tomato sauce, we opt for a lighter and more flavorful alternative.
Ingredients
Units
Scale
- 5 oz chicken breast, optional
- 1 cup bean sprouts
- 1/2 cup ketchup
- 1/4 cup bamboo shoots
- 6 large eggs
- 3 green onions
- 2 garlic cloves
- 1 leek
- 1 red bell pepper
- 5 tablespoons milk
- 1 tablespoon maple syrup
- 1 tablespoon kecap manis or sweet soy sauce
- 2 teaspoons sambal oelek (chili paste), or sriracha
- 1/2 inch fresh ginger, pressed
Instructions
- This first step is optional. If you want a fully vegetarian version, simply leave out the chicken. Cook one small chicken breast (about 5 oz) in lightly salted water for 8 to 10 minutes, until cooked through. Shred the chicken with two forks or cut it into very small pieces.
- Dice 1 (small) red bell pepper, slice 1 leek into thin half-moons, finely chop a handful of bamboo shoots, and slice 3 green onions into thin rings. Rinse the bean sprouts and set aside.
- Place all the chopped vegetables and the chicken in a large bowl. Add the eggs and whisk them in well together with the milk. Add the finely pressed garlic cloves, 1 teaspoon sambal oelek (or sriracha), and a generous pinch of salt and pepper. Mix thoroughly.
- Heat a large skillet over medium heat and cook the mixture into a thick omelet. If needed, place a lid on the pan so the omelet cooks through evenly.
- Meanwhile, make the sauce by mixing the ketchup with the maple syrup, kecap manis or sweet soy sauce, 1/2 inch fresh ginger, pressed through a garlic press and 1 to 2 teaspoons sambal oelek (or sriracha). Adjust the amounts to taste if you prefer a little more heat or a slightly sweeter sauce.
- Cook Time: 25 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Chinese