Here’s another way. Thai egg strips — rolled omelet cut into strips and served with fried crisp onion slices.
Nothing hard. Just stir the “filling” ingredients with the beaten eggs, cook a flat omelet and, when it’s done, roll and slice. Looks pretty, doesn’t it? Delicious too, I promise. Very aromatic and very delicious.
- Chop the carrot. Finely slice the bok choy or pak choy. Wash the cilantro to remove any soil. Slice the roots and stems. Reserve the leaves. Finely chop the chili.
If your shiitake mushrooms are large, use three. If rather small, use more. If using dried shiitake, soak in warm water for 15 minutes before use.
Cut off and discard the fibrous mushroom stems. Chop the caps.
Heat the cooking oil. Add the carrot pieces and chili, and cook for about 30 seconds.
Add the cilantro roots and stems. Cook for another 30 seconds.
Next, the chopped shiitake mushrooms caps. Add to the pan and cook for another 30 seconds.
Finally, add the bok choy or pak choy. Stir then remove the pan from the heat.
Crack the eggs into a bowl and beat.
Add the mushroom mixture and sprinkle with some salt. Stir the mushroom mixture and eggs together.
Reheat the remaining oil in the pan. Pour in the eggs and mushrooms and everything else. Cook over medium heat until set. DO NOT STIR.
Slide the omelet onto a flat surface — like a chopping board.
While the omelet is still hot, roll it into a log. Then, using a see-saw motion, cut the omelet diagonally into half-inch thick slices.
Using a spatula, lift the omelet slices and transfer to a serving plate. Place the crisp onion slices on the side. Sprinkle the reserved cilantro leaves on top.
Serve hot. For breakfast or anytime of the day. By itself. Or with bread. Or rice.
Cooking time (duration): 20 to 25 minutes
Number of servings (yield): 2 to 3