This is a dish you will find wherever Chinese culture flourishes, no matter how far from China's shores. Combining fresh Chinese vegetables with bits of turkey or chicken is a great way to stretch a small amount of protein. Use a non-stick pan or a heavy, well-seasoned frying pan so that you need only a small amount of oil.
For rolled Chinese omelettes filled with turkey meatballs, use 150 g (5½ oz) minced turkey mixed with 1½ tsp soy sauce; roll into 20 tiny meatballs. Brown lightly for 5–6 minutes, then remove from the pan with a draining spoon. Stir-fry all the vegetables in the frying pan (omit the smoked turkey or chicken). Heat 1 tsp sunflower oil in an 18 cm (7 in) omelette pan and pour in one-quarter of the egg mixture. Sprinkle one-quarter of the turkey meatballs and stir-fried vegetables over the top, then roll up as the egg mixture cooks and sets. The egg will tend to fall apart as the filling is heavy and the egg delicate, but just turn it, with the help of a palette knife. Make 4 omelettes in all. Serve with the dipping sauce, garnished with a sprinkling of chopped fresh coriander.
Eggs contain useful amounts of protein, which is essential for good health and well-being, plus vitamins A, B2, B12, E and niacin. * Frozen vegetables often contain more vitamin C than fresh vegetables. For example, frozen peas retain 60–70% of their vitamin C content after freezing and maintain this level throughout storage. * Chinese leaves are a good source of B vitamins, particularly folate, and of vitamin C.
B12, folate, A, B2, B6, C, E, iron, zinc, B1, niacin, calcium, copper, potassium, selenium