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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place mushrooms in a large bowl. Heat a wok over medium-high heat with the oil. Add half the mushrooms and 2 tablespoons of stock and stir-fry for 2 minutes, or until tender. Transfer to a bowl. Repeat with remaining mushrooms. Add garlic to bowl and stir to combine.
2 Crack eggs into a large jug. Add water and whisk to combine. Spray wok with cooking oil and heat over medium heat. Add one-quarter of egg mixture and swirl to coat sides and base of wok. Cook for about 1-2 minutes, or until set underneath. Turn and cook for a further minute, or until just set. Transfer omelette to a plate. Cover to keep warm. Repeat to make another three omelettes.
3 Combine cornflour and a little of remaining stock in a jug to make a paste. Place remaining stock along with soy sauce in the wok and bring to a simmer over medium heat. Gradually whisk in cornflour mixture and simmer until the sauce thickens slightly. Remove from heat.
4 Place omelettes on serving plates. Top with salad mix and mushrooms. Fold over to enclose. Drizzle with sauce and serve.
The mushroom mix without the omelette makes a great side dish for grilled or barbecued steaks and chicken fillets.
Calories 227 cal
Kilojoules 953 kJ
Total fat 15.1 g
Saturated fat 4.6 g
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