OMELETTE WITH BITTER MELON AND PRESERVED MUSTARD

Serve over rice, or as a main dish.


涼瓜榨菜煎蛋
['Leung gwaa jaa choi jin daan']
Bitter Melon Preserved Mustard Omelette

3 eggs.
Pinch pepper.
1.5 TBS water.
2 TBS preserved mustard (榨菜 'jaa choi'), minced.
2 TBS oil.
Half cup thinly sliced, soaked, and drained bitter melon.


Beat eggs with pepper, water and preserved mustard. Heat wok over medium, when hot add the oil, then pour beaten egg in.
Let cook about half a minute, then strew the bitter melon into it. When the omelette is a golden on the bottom, take two spatulas, carefully lift and flip over. Let cook till set. Dump onto plate, serve hot. To be cut up with a serving spoon or just ripped apart by flying chopsticks.

Sriracha or sweet Thai-style hot sauce (or both) are good with this.



From this post: EGG, BITTER MELON, CHILI SAUCE, RICE