Vegetarian Omelette with dried pickled radish and green beans

Ingredients: 250g fresh bean curd sheets, 40g green beans, 30g pickled radish

Seasonings: 1tbsp Miso, 2tbsp. milk, a pinch of sea salt

Steps：

1. Cut bean curd sheets into 2×5 inch rectangles. Add Miso and soak in water for 2 hours.
2. Rinse green beans and pickled radish. Cut into small dices. Stir-fry until done.
3. Drain and squeeze dry the bean curd rectangles.
4. Heat pan with oil. Add bean curd rectangles, and pan-fry on medium heat. Flip once in a while until bean curd sheets turn pasty.
5. Add all other ingredients. Blend them well with bean curd sheets and stir fry until done.
6. Add milk and salt to taste. Plate up to serve.

Tips：

1. Slow cooking is advised.
2. This dish tastes best when pan -fried until crispy.