Asparagus and shiitake omelette with black bean and ginger broth and pickled cucumber

AT A GLANCE

  • Serves 2 people

  • 6 free-range eggs
  • 4 shiitake mushrooms, thinly sliced
  • 2 tbsp vegetable oil
  • 4 asparagus, trimmed and blanched
  • ½ cup bean sprouts
  •  
  • Pickled cucumber
  • 1 tbsp sushi vinegar (see note)
  • 1 tbsp white sugar
  • 1 Lebanese cucumber, peeled and sliced lengthways with a vegetable peeler
  •  
  • Black bean and ginger broth
  • 2 tsp peanut oil
  • 2 cm piece ginger, cut into julienne
  • 1 small red chilli, seeds removed, cut into julienne
  • 2 tsp salted black beans, rinsed (see note)
  • 2 tbsp Shaoxing wine
  • 250 ml (1 cup) chicken stock
  • 1 tbsp light soy sauce
  • 1 tsp white sugar
01   For pickled cucumber, combine vinegar and sugar in a bowl and stir to dissolve sugar. Add cucumber, toss to coat and stand for 15 minutes.
02   For broth, heat peanut oil in a saucepan over high heat. Add ginger, chilli and black beans and stirfry for 1 minute. Add Shaoxing wine, bring to the boil and cook for 2 minutes or until reduced by half. Add stock, soy sauce and sugar and simmer for another 2 minutes. Keep warm and set aside.
03   In a bowl, lightly whisk eggs, add mushrooms and season to taste with sea salt and freshly ground white pepper. Heat half the oil in a wok over high heat until oil starts to shimmer. Pour in half the egg mixture and stir once. Cook for 30 seconds or until starting to set, then place 2 asparagus in middle of omelette and cook for another 30 seconds or until almost set. Slide onto a serving dish and roll into thirds. Repeat with remaining mixture then pour over the warm broth and top with bean sprouts and pickled cucumber.
Note Sushi vinegar and salted black beans are available from Asian grocery stores.
View Full Site