Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon peanut oil 
  • ¼ pound spicy breakfast sausage
  • 3 to 4 ounces fresh green beans (a handful)
  • finely chopped 
  • 1 shallot
  • chopped
  • 2 cloves garlic
  • chopped
  • 1 inch ginger
  • minced or grated
  • 1 small plum tomato or ½ vine tomato
  • chopped
  • 1 teaspoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons superfine sugar
  • 2 bird's eye chili peppers
  • minced (optional)
  • 1 tablespoon peanut oil
  • ½ pounds mushrooms
  • mixture or all of same type: shitake
  • hen of woods and/or  crimini
  • wiped clean
  • stemmed  and finely chopped
  • ¼ cup grated carrot
  • ¼ cup fresh peas
  • 2 shallots
  • finely chopped
  • 2 cloves garlic
  • finely chopped 
  • 1 teaspoon soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons superfine sugar
  • 2 bird's eye chili peppers
  • minced (optional)
  • 8 eggs
  • 1 inch ginger
  • grated or minced 
  • 2 cloves garlic
  • grated or minced 
  • 1 small Thai bird's eye chili pepper
  • minced (optional)
  • 1 inch fresh turmeric
  • trimmed and grated (or ½ teaspoon ground turmeric)
  • 1 teaspoon fish sauce  
  • 1 teaspoon white pepper
  • Peanut oil
  • about 1 tablespoon per omelet   
  • 1 clove garlic
  • grated or minced
  • 3 Thai bird's eye chilies
  • minced
  • 1 tablespoon fish sauce
  • 1 tablespoon superfine sugar
  • 3 tablespoons peanut or other neutral oil
  • Juice of 2 limes 
  • 1 cup packed Thai mint or mint and cilantro leaves (a generous handful of each)
  • chopped 
  • ½ red onion
  • halved and thinly sliced 
  • 2 seedless cucumbers
  • halved and seeded and thinly sliced
  • ½ cup chopped roasted salted peanuts 

Instruction

  • For the sausage filling, heat oil in small-medium skillet, add pork and brown and crumble, add green beans, shallots, garlic, ginger and tomato, stir-fry 2 minutes, add soy, fish sauce, sugar and chilies, toss to combine and remove from heat
  •   For the mushroom filling, heat oil in small-medium nonstick skillet, add mushrooms and brown 3 to 4 minutes, add carrot, peas and shallots, cook 3 to 4 minutes more, add garlic, soy, fish sauce, sugar and chili peppers, if using, toss and remove from heat
  •    For each omelet, prepare your filling first
  • Whisk up the egg base
  •  To make a stuffed omelet, heat a 12-inch nonstick pan over medium-high heat with 1 turn of the pan of peanut oil, swirl the pan to coat
  • Pour in half the egg base mixture (4 eggs worth), and swirl the pan again to settle the eggs and let cook to form skin
  • Use a rubber spatula to peel back the edges of the omelet and swirl the pan to settle the eggs again
  •  Top the pan with lid for well done or let stand off heat for a minute to keep eggs soft on top for a softer stuffed omelet
  •   Let cool for a minute or two in the pan, add your filling to the middle of the omelet and fold in the edges toward the middle
  • Use a plate to help you flip the stuffed omelet over so that the seam is on the bottom
  • Whisk up dressing in bowl, toss with cucumbers and onion and peanuts and serve or chill until ready to serve