Recipe for a delicious Chinese Fish Fragrant Omelette. This classic Chinese dish is quick to make and really delicious. One of my favourite omelette dishes
Soak the wood ears in 1-2 cups of cold water to rehydrate and soften. This usually takes 2 to 3 hours but you can use hot water if you’re in a rush. This will reduce the time to only 20-30 minutes.
Removed any hard “knots” of soften wood ears and julienne them.
Beat the eggs with all the seasonings. Leave aside.
Heat up 2 tablespoons of oil in a wok and stir-fry the spring onion, chilli, garlic and ginger until aromatic.
Add the Doubanjiang into step 3 and stir-fry for 10-15 seconds.
Add mince into step 4 and stir-fry until the mince is cooked.
Add the wood ears into step 5 and stir-fry for further 30 seconds.
Add all the seasonings apart from the potato starch water. Turn the fire to medium low and bring it to a boil first then cook for further 3-4 minutes.
Heat up 1 tablespoon of oil in a frying pan or skillet while the mince and sauce is cooking.
Add the beaten eggs into step 9 and make it into omelette. Once cooked place on a serving plate.
Mixed the potato starch water before gently stirring the potato starch water into the mince sauce (step 8). You will see the remaining sauce start to thicken, then turn off the stove and pour this sauce on to the omelette.
Garnish with spring onion and omelette. Serve with cooked rice.