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Oyster Pork Omelette

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  Oysters 16
  Lean pork 1⁄4 Cup (4 tbs)
  Fresh mushrooms 1⁄4 Cup (4 tbs)
  Bamboo shoots 1⁄8 Cup (2 tbs)
  Scallion stalks 2
  Eggs 4
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Oil 3 Tablespoon
  Cornstarch 1 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Soy sauce 1 Teaspoon
  Oyster sauce 1 Teaspoon

1. Shell oysters. Shred pork. Slice mushrooms and bamboo shoots. Mince scallion stalks.
2. Beat eggs. Stir in milk, salt, oysters and minced scallion.
3. Heat oil. Add shredded pork and stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms and bamboo shoots; stir-fry 2 minute more.
4. Add egg mixture and cook as in Basic Omelet, above. When the bottom sets, fold omelet in half with a spatula. Turn it over and lightly brown the other side.
5. Meanwhile in a saucepan, blend cornstarch and cold water to a paste. Then add soy and oyster sauce and heat, stirring, until mixture thickens. Pour over omelet and serve at once.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1537 Calories from Fat 816

% Daily Value*

Total Fat 91 g140.7%

Saturated Fat 20.9 g104.6%

Trans Fat 0 g

Cholesterol 1251.7 mg417.2%

Sodium 2529.5 mg105.4%

Total Carbohydrates 66 g21.9%

Dietary Fiber 1.6 g6.3%

Sugars 15.1 g

Protein 112 g223.2%

Vitamin A 67.2% Vitamin C 103.6%

Calcium 45.1% Iron 223.1%

*Based on a 2000 Calorie diet

Oyster Pork Omelette Recipe