Chinese Omelette Parcels

130g (4 ½ oz) broccoli, cut into small florets
30 ml (2 tbsp) groundnut (peanut) oil
1cm (½ in) piece of fresh root ginger, finely grated
1 large garlic clove, crushed
2 red chillies, seeded and thinly sliced
4 spring onions (scallions), sliced diagonally
175g (6oz / 3 cups) pak choi (bok choy), shredded
50g (2 oz / 2 cups) fresh coriander (cilantro) leaves, plus extra to garnish
115g (4 oz / 2 cups) beansprouts
45ml (3 tbsp) black bean sauce
4 eggs
salt and ground black pepper

1 Blanch the broccoli in salted, boiling water for 2 minutes, drain well, then refresh under cold running water.
2 Meanwhile, heat 15 ml (1 tbsp) oil in a frying pan or wok. Add the ginger, garlic and half the chilli and stir-fry for 1 minute. Add the spring onions, broccoli and pak choi and stir-fry for 2 minutes, tossing the vegetables to prevent them sticking.
3 Chop three-quarters of the coriander and add to the frying pan or wok. Add the bean sprouts and stir-fry for 1 minute, then add the black bean sauce and heat through for 1 minute more. Remove the pan from the heat and keep warm.
4 Beat the eggs lightly and season well with salt and ground black pepper. Heat a little of the remaining groundnut oil in a small frying pan and add a quarter of the beaten egg. Swirl the egg until it covers the base of the pan, then sprinkle over a quarter of the reserved coriander leaves. Cook until set, then carefully turn out onto a plate and keep warm in the oven while you make three more omelettes, adding a little more oil when necessary.
5 Spoon the vegetable stir-fry onto the omelettes and roll up. Cut in half crossways and serve garnished with coriander leaves and chilli.

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