Vegetable Surprise Omelet with Organic Green Onion
By Melissa's Corporate Chefs


2 tablespoons Oil
2 cloves Organic Garlic chopped
1/2 cup Organic Carrots shredded
1/2 cup Bamboo Shoots shredded
1/2 cup Mushrooms shredded
1/2 cup Organic Celery shredded
1/2 cup Organic Zucchini shredded
1/2 cup Bean Sprouts
2 stalks Organic Green Onions shredded
1 teaspoon Sugar
1 1/2 teaspoons Sesame Oil
1 teaspoon Salt
1/2 cup Soup Stock
1 teaspoons Cornstarch Paste (1 part cornstarch dissolved in 2 parts water)
1 teaspoon Oil


1 teaspoon Soy Sauce
1/2 teaspoon Tabasco Sauce
1 1/2 tablespoons Vinegar
2 1/2 teaspoons Sugar
1 1/2 tablespoons Ketchup
1/4 cup Soup Stock
3/4 teaspoon Cornstarch Paste (1 part cornstarch dissolved in 2 parts water)


2 Eggs lightly beaten
1/4 teaspoon Salt
1 dash White Pepper


Combine sauce ingredients and bring to a boil. Cook until thickened and keep warm.

Heat wok with 1 1/2 tablespoons of oil over high heat. Add garlic and stir for 10 seconds.

Add carrot, bamboo shoots and mushrooms, and stir for 1 minute. Add the remaining vegetables and continue stirring for another minute.

Add sugar, sesame oil, salt and soup stock to the vegetables. Cover and cook for 1 minute.

Thicken with cornstarch and mound on a round platter. Combine eggs, salt and pepper.

Heat a large non-stick fry pan with oil and make a thin omelet. Set aside.

To serve, lay the omelet over the vegetables and cover with the sauce. Cut into serving wedges.