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two eggs, lightly whisked about one tablespoon water about one teaspoon peanut oil (Recipes by ingridients peanut oil) about one teaspoon sesame (Recipes by ingridients sesame) oil about one/two Chinese barbecued duck, bones (Recipes by ingridients bones) removed, coarsely shredded two cups (one hundredg) bean sprouts about one bunch baby choy sum, trimmed one quarter cup (sixtyml) oyster sauce two teaspoons finely grated ginger about one/two cup coriander leavesStep about one Whisk the egg (Recipes by ingridients egg) and water together in a medium bowl. Heat the peanut oil (Recipes by ingridients peanut oil) in a wok over high heat. Add the egg (Recipes by ingridients egg) and swirl around the wok to cover the pan and to make a thin omelette. Cook for about one-two minutes or until lightly golden and just set. Asian Duck And Choy Sum Omelette Recipe. Transfer to a large serving plate. Asian Duck And Choy Sum Omelette Recipe. Step two Add the sesame (Recipes by ingridients sesame) oil to the wok. Add the duck, bean sprouts and choy sum and stir-fry for about one-two minutes or until heated though and just beginning to wilt. Add the oyster sauce and ginger and stir-fry for about one minute or until heated through. Remove from heat. Step three Spoon the duck mixture over half the omelette. Fold over the remaining half to loosely enclose the duck mixture. Asian Duck And Choy Sum Omelette Recipe. Sprinkle with coriander leaves and serve immediately..
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