Bean Curd Omelette
|Vegetable oil||45 Milliliter (3 Tablespoon)|
|Green onions||2 , finely chopped|
|Peas||85 Milliliter, blanched in boiling water 1 minute (1/3 Cup)|
|Bean curd||1⁄4 Pound, cut in 1/2 inch or 1 centimeter dices (110 Gram Bean Curd)|
|Eggs||6 , beaten|
|Light soy sauce||15 Milliliter (1 Tablespoon)|
1 Heat oil in a wok. Add salt, green onions, peas and bean curd. Stir-fry 1 minute.
2 Pour in eggs. Cook over medium heat until mixture begins to set. Draw outer edges to the center until eggs are the consistency of scrambled eggs, moist and retaining shape.
3 Sprinkle with soy sauce before serving.