Asia omelette with schnitzel strips

Name: Asia omelette with schnitzel strips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 glass (330 g) Bamboo shoots in strips; 250–300 g Pork escalope; 1 medium onion; 1–2 Garlic cloves; 1 chunk of fresh ginger; 1 red pepper; 100 g small mushrooms; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 75 g frozen peas; 6 Eggs (Gr. M); 2-3 TABLESPOONS Soy sauce; 7-10 Tbsp Coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 glass (330 g) Bamboo shoots in strips
250–300 g Pork escalope
1 medium onion
1–2 Garlic cloves
1 chunk of fresh ginger
1 red pepper
100 g small mushrooms
2-3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
75 g frozen peas
6 Eggs (Gr. M)
2-3 TABLESPOONS Soy sauce
7-10 Tbsp Coriander

Directions

1
Drain the bamboo well. Dab meat dry and cut into strips. Peel onion and garlic and dice finely. Peel ginger and grate or dice finely. Clean, wash and finely dice the peppers.
2
Clean the mushrooms, possibly wash and halve them.
3
Heat the oil in a coated pan (approx. 26 cm Ø). Sauté the meat in it while turning. Season with salt and pepper and remove.
4
Sauté the mushrooms in the hot frying fat. Add onion, garlic, ginger, bamboo and paprika, except for 2 tbsp. for sprinkling. Brown everything while turning. Season with salt and pepper. Add peas and meat, heat up.
5
Mix the eggs, 4 tablespoons of water and soy sauce. Pour into the pan, cover and allow to set on a low heat for 15-20 minutes. Cut the omelette into pieces and garnish with paprika and coriander. Thai chili sauce is delicious with it.