Chinese omelette with schnitzel strips

Name: Chinese omelette with schnitzel strips
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 glass (filling quantity 330 g) Thai bamboo shoots; 300 g Pork escalope; 1 Onion; 1 piece(s) (approx. 1 cm) Ginger Tuber; 1 (approx. 275 g) red pepper; 100 g small mushrooms; 1–2 Garlic cloves; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g frozen peas; 6 Eggs (size M); 3-4 Tbsp Soy sauce; 7-10 Tbsp Chervil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 glass (filling quantity 330 g) Thai bamboo shoots
300 g Pork escalope
1 Onion
1 piece(s) (approx. 1 cm) Ginger Tuber
1 (approx. 275 g) red pepper
100 g small mushrooms
1–2 Garlic cloves
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g frozen peas
6 Eggs (size M)
3-4 Tbsp Soy sauce
7-10 Tbsp Chervil

Directions

1
Drain bamboo shoots well in a sieve. Wash the meat, dab dry and cut into strips. Peel and finely chop the onion. Peel ginger and grate finely. Clean, wash and finely dice the peppers.
2
Clean the mushrooms, wash and halve them. Peel garlic and chop finely. Heat oil in a pan. Add the meat, fry well while turning and remove. Fry the mushrooms in the frying fat, add the meat again.
3
Add the onion, garlic, ginger, paprika (except for 2 tbsp. for sprinkling) and bamboo shoots, fry together again while turning. Season with salt and pepper. Add peas and mix in.
4
In the meantime, mix eggs, 4 tablespoons of water and soy sauce. Pour into the pan, cover and allow to set on low heat for 15-20 minutes. Arrange the cake on plates, sprinkle with paprika and garnish with chervil.
5
Thai chili sauce tastes good with it.