*  Exported from  MasterCook  *

               Vegetable-Stuffed Omelets With Ginger Sauce

Recipe By     : Jo Anne Merrill
Serving Size  : 2    Preparation Time :0:25
Categories    : Chinese

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 12                    Asparagus spears -- cut 3"
  2                    Carrots -- cut into 3" sticks
  2                    Green onions -- cut 2"
  1      tb            Sweet and sour sauce
  1      tb            Pineapple or orange juice
    1/2  ts            Ginger root -- grated -OR-
    1/8  ts            Ground ginger
  4                    Eggs
  2      tb            Water
  2      ts            Cooking oil
  2      tb            Almonds or walnuts --
                       - toasted, chopped
                       Radish -- shredded (optional)
                       Cucumber -- thinly sliced
                       - (optional)

In a large saucepan, cook asparagus, carrots, and green onions in a
small amount of boiling, lightly salted water for 7 to 9 minutes
until crisp-tender; drain well. Meanwhile for the sauce, stir
together sweet-sour sauce, pineappple or orange juice, and grated
ginger root. Set aside.

For omelets, combine eggs and water in a small bowl. Use fork to beat
until combined but not frothy. In an 8 to 10" skillet with flared
sides, heat 1 ts 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.

Date: Sep 25, 1993, 3:08 PM


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