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Heat 2 Tbs oil in a deep frying pan or wok. Add garlic, ginger, mushrooms, bok choy stems, broccolini and spring onions. Stir Fry for 2 minutes. Add soy and oyster sauces, bok choy leaves and cook a further 2 minutes until just wilted. Remove from heat, add bean sprouts and toss to combine.
Whisk 6 eggs and half of the sesame oil in a bowl. Heat a 26cm fying pan over medium heat, add 2 tsp oil. Add egg and cook for 3-4 minutes or until just set but still a little runny on top. Spoon half the vegetable mixture over one side of the omelette. Fold other side over filling, then roll out of pan onto a warm plate. Halve or slice and drizzle with a little extra oyster sauce. Repeat to make a second omelette. Serve immediately.
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Serving Size: 1 Serving (1343g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 319 | ||
Calories from Fat: 74 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 1025.1mg | 35 % | |
Potassium 3082mg | 81 % | |
Total Carbohydrate 42.9g | 13 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 32.9g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 319
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