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Chinese   -   Vegetable-Stuffed Omelets/Ginger Sauce   adapted from Jo Anne Merrill

Description  
Ingredients
  • 12 asparagus spears -- * see note
  • 2 carrots
  • 2 green onions
  • 1 Tablespoon sweet and sour sauce
  • 1 Tablespoon pineapple juice -- or orange juice
  • 1/2 Teaspoon ginger root -- grated
  • 4 eggs
  • 2 Tablespoons water
  • 2 teaspoons cooking oil
  • 2 tablespoons nuts -- ** see note
  • radish -- shredded
  • cucumber -- thinly sliced
Directions * 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
PRODIGY(R) interactive personal service 09/25/93 3:08 PM
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.
Serves 2
Time to Make 0:25



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