Eat, vegetable
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Vietnamese Omelette with Shitakii Mushrooms and Tofu / Trứng chiên

Italians have the frittata while Americans have the cheesy omelette for breakfast. Vietnamese have our trứng chiên which we eat with rice for lunch or dinner. This is a typical dish for any time of the day and there are many versions of it. My mom makes this filling version with shiitake mushrooms and soft tofu. It is also a great dish for vegetarians.

This recipe is rated easy and takes 30 minutes to make.

Ingredients:

1 cup of soft tofu (approx. ½ of a package)

6 shiitake mushrooms

1 stalk of leek

5 eggs

1 ¼ teaspoons of soy sauce

½ teaspoon of mushroom seasoning

⅛ teaspoon of sugar

Salt

Pepper

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Directions:

Wash the shiitake mushrooms of any dirt. Squeeze all the water out of the mushrooms. Discard the stems and thinly slice the mushrooms.

Thinly diced the white portion of the leek and julienne the green part of the leek. You will need approx. 1 tablespoon of green leek for garnish.

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Thinly slice the tofu and slice again to create small cubes of tofu.

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In a mixing bowl, beat 5 eggs with 1 ¼ teaspoons of soy sauce and ¼ teaspoon of ground pepper.

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Season the shitakki mushrooms with  ½ teaspoon of mushroom seasoning, a pinch of salt, ⅛ teaspoon of ground pepper and ⅛ teaspoon of sugar.

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Season the tofu with  1 teaspoon of mushroom seasoning.

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Heat a medium size pan on high and thinly coat the pan with olive oil.

Saute half of white leek. Once the leeks turn golden, turn the heat to medium.

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Add the mushrooms and 3 tablespoons of water. Cover the pan with the lid for approximately 30 seconds to steam.

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After 2-3 minutes, add tofu and another tablespoon of water. Place the lid onto the pan for 30 seconds. Remove the lid and stir. Set the tofu and mushroom mixture aside.

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Wipe down the pan with a wet paper towel. Heat the pan on high with enough oil to coat the pan. Add the remaining white leek and turn the heat to medium.

When the leek turns golden brown, add the egg batter.

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Push the batter from the side into the center to allow the liquid to flow outward so the egg batter can be cooked.

Once the edges start to form, spread the tofu and mushroom evenly on top of the egg.

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Cover the pan with the lid to allow for the top portion to be cooked. If the omelette is still runny, poke a few holes and allow the runny egg mixture to flow into those holes to be cooked.

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The omelette is done when the egg mixture is no longer runny. Garnish with the green leek and Thai chili (optional).

Enjoy this healthy dish with rice.

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FFor more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

1 Comment

  1. Pingback: Recipes Index | La Vie Partagée

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