Coriander Omelette Parcels with Oriental Vegetables



  1. Blanch the broccoli in boiling water for 2 minutes. Drain and fresh under cold water.
  2. Meanwhile, heat 1 tbsp of oil in. Add the ginger, garlic and half of the chilli. Stir fry for 1 min.
  3. Add the spring onions, broccoli and pak choi and stir fry for 2 mins.
  4. Chop 3/4 of the coriander and add to the frying pan. Add the bean sprouts and stir fry for 1 min.
  5. Add the black bean sauce, and heat for 1 min.
  6. Remove from the heat, and keep warm.
  7. Mix the eggs lightly and season with salt and pepper.
  8. Heat a little oil in another frying pan, and add 1/4 of the eggs.
  9. Swirl to cover the whole pan, and add 1/4 of the remaining coriander leaves.
  10. Cook until set.
  11. Remove from the pan, and keep warm while you make another 3 omelettes.
  12. Spoon the vegetable mixture into the centre of the omelette and roll up.
  13. Cut in half crossways ans serve garnished with more coriander leaves and chilli.


I only used 1 chilli (none used as a garnish).