Cooked with leftover meat and vegetables chosen for the crisp texture, this kailan (Chinese broccoli) and bok choy tips omelet makes a lovely hearty breakfast or a light lunch.

Kailan and bok choy tips omelet

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 1/2 cup diced kailan tips
  • 1/2 cup diced bok choy tips
  • 2 tablespoons diced carrot
  • 2 tablespoons bell pepper
  • 1 small onion diced
  • 1/2 tablespoon minced garlic
  • chopped cooked meat whatever you prefer (I used leftover barbecued pork)
  • 1 tablespoon oyster sauce
  • 1 drizzle sesame seed oil
  • 4 large eggs beaten
  • salt
  • pepper
  • cilantro to garnish
  • fried shallots (home made or store bought), to garnish
  • fried garlic to garnish


  • Heat 1 tbsp. of cooking oil. Add the kailan tips, bok choy tips, carrot and bell pepper. Sprinkle with salt and pepper. Stir fry for about a minute or until just done.
  • Add the onion and garlic, stir fry for another 30 seconds then dump in the meat.
  • Pour in the oyster sauce, stir fry for another 30 seconds then turn off the heat.
  • Drizzle in the sesame seed oil, stir and set aside.
    For omelets, I like vegetables that retain their crunch and their shape. That’s why stalks are among my favorites — celery, asparagus, kailan (Chinese broccoli) tips and pechay (bok choy) tips.
  • Heat half of the remaining cooking oil in an omelet pan. Pour in the half of the beaten eggs. Cook just until set but the center still wet.
  • Spoon the stir fry at the center of the omelet, fold the omelet over and cook until the underside is lightly browned. Flip to brown the opposite side.
  • Repeat with the remaining eggs and stir fry.
  • Sprinkle cilantro, crisp onion and toasted garlic bits on top of the omelet. Serve at once.