Chinese-Style Vegetable Omelets

配料

¼ cup mayonnaise

1 tablespoon Sriracha OR chili-garlic sauce

6 large eggs

1 tablespoon soy sauce

1 tablespoon cornstarch

Kosher salt and ground white OR black pepper

3½ tablespoons grapeseed or other neutral oil, divided

2 cups thinly sliced green cabbage

1 small yellow onion, halved and thinly sliced

½ medium red bell pepper, stemmed, seeded and thinly sliced

Optional garnish: Toasted sesame oil OR thinly sliced scallions OR both

步骤

In a small bowl, stir together the mayonnaise and Sriracha; set aside. In a medium bowl, whisk together the eggs, soy sauce, cornstarch, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

In a 12-inch nonstick skillet over medium-high, heat 1½ tablespoons oil until shimmering. Add the cabbage, onion, bell pepper, ½ teaspoon salt and ¼ teaspoon pepper; cook, stirring occasionally, until the vegetables are lightly browned, 6 to 8 minutes. Remove from the heat. Whisk the egg mixture to recombine, then add the hot vegetables and, using a silicone spatula, stir until well combined. Wipe out the skillet.

In the same skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Drop 2 heaping ½-cup portions of the egg-vegetable mixture into the skillet, spacing them on opposite sides of the pan. Using the spatula, spread each portion into a 4- to 5-inch round; if they spread into an oval shape, don’t worry, just keep them separated. Cook until the edges start to brown and puff and the omelets are nicely browned on the bottoms, about 3 minutes. Using a wide spatula, flip the omelets and cook, reducing the heat as needed if the omelets are cooking too quickly, until golden brown on the second sides, about another 2 minutes. Transfer to a large plate.

Cook the remaining two omelets in the same way using the remaining 1 tablespoon oil. Serve with the Sriracha mayo.

备注

These vegetable-packed omelets are inspired by egg foo young, minus the deep-frying and gloppy brown gravy. They’re a great way to use up leftover vegetables. We call for cabbage, onion and bell pepper, but bean sprouts, mushrooms and scallions also are good choices; you’ll need a total of about 4 cups raw vegetables. To boost the protein, stir in some chopped cooked shrimp, pork or chicken. And for a fun twist, make St. Paul sandwiches, which actually come from St. Louis. Slather the Sriracha mayo on white bread, then tuck the omelet, lettuce, tomato and pickles inside.