Side Pannel
Vegetable-Stuffed Omelets/ginger Sauce
Vegetable-Stuffed Omelets/ginger Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese
Ingredients List
- 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
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
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.
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.
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