Vegetable-Stuffed Omelets/Ginger Sauce

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Title: Vegetable-Stuffed Omelets/Ginger Sauce
Categories: Chinese
Yield: 2 servings


12 asparagus spears -- * see
: note
2 carrots
2 green onions
1 TB sweet and sour sauce
1 TB pineapple juice -- or orange
: juice
1/2 ts ginger root -- grated
4 eggs
2 TB water
2 ts cooking oil
2 TB nuts -- ** see note
: radish -- shredded
: cucumber -- thinly sliced

* Prepare vegetables by cutting the asparagus into
3-inch lengths, the carrots into 3-inch sticks and
green onions into 2-inch lengths. Shred radishes and
slice cucumbers thin (optional ingredients) **Use
toasted walnuts or almonds, chopped In a large
saucepan, cook asparagus, carrots and green onions in
a small amount of boiling, lightly salted water for
7-9 minutes until crisp-tender; drain well. Meanwhile
for the sauce, stir together sweet-sour sauce,
pineappple or orange juice and grated ginger root (or
1/8 teaspoon ground ginger) Set aside. For omelets,
combine eggs and water in a small bowl. Use fork to
beat until combined but not frothy. In an 8-10 inch
skillet with flared sides, heat 1 teaspoon of the oil
until a drop of water sizzles. Lift and tilt pan to
coat all sides of skillet. Add 1/2 cup of egg mixture
and cook over medium heat. As eggs set, run a spatula
around the edge of the skillet; lift eggs and let
uncooked portion flow underneath. When eggs are set
but still shiny, transfer to a warm plate, cover with
plastic wrap. Repeat with remaining egg mixture and
oil as needed to make 2 omelets. To assemble, spread
some of the sauce onto each omelet. Arrange steamed
vegetables on one quarter of each omelet, fanning
vegetables to edge of omelets. Fold each omelet over
vegetables; fold again. Top with additional sauce and
sprinkle with nuts. Jo Anne Merrill recipe from my
files.

Recipe By : Jo Anne Merrill

From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
Oct 1996 21:36:31 +0800 (

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