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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 date: Mon, 28 Oct 1996 21:36:31
  +0800 (
 
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