Vegetable Surprise Omelet with Organic Green Onion
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Category
Entree
Servings
4 Servings
Author:
Melissa's Chefs
A nice change from a standard omelet; fun to serve with guests.

Ingredients
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1 teaspoon Soy Sauce
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1/2 teaspoon Tabasco Sauce
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1 1/2 tablespoons Vinegar
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2 1/2 teaspoons Sugar
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1 1/2 tablespoons Ketchup
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1/4 cup Soup Stock or Broth
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3/4 teaspoon Cornstarch Paste (1 part cornstarch dissolved in 2 parts water)
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1 1/2 tablespoons Oil
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2 cloves Organic Peeled Garlic chopped
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1/2 cup Organic Carrots shredded
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1/2 cup Bamboo Shoots shredded
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1/2 cup Mushrooms shredded
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1/2 cup Organic Celery shredded
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1/2 cup Organic Zucchini shredded
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1/2 cup Bean Sprouts
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2 stalks Organic Green Onions shredded
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1 teaspoon Sugar
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1 1/2 teaspoons Sesame Oil
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1 teaspoon Salt
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1/2 cup Soup Stock or Broth
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1 teaspoons Cornstarch Paste (1 part cornstarch dissolved in 2 parts water)
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2 Eggs lightly beaten
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1/4 teaspoon Salt
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1 dash White Pepper
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1 teaspoon oil
Sauce
Vegetables
Omelet
Directions
For the Sauce
Combine sauce ingredients and bring to a boil. Cook until thickened and keep warm.
For the Vegetables
Heat wok or large fry pan 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.
For the Omelet
Combine eggs, salt and pepper.
Heat a large non-stick fry pan with 1 teaspoon oil and make a thin omelet. Set aside.
Plating Suprise Omelet
To serve, lay the omelet over the mound of vegetables and cover with the sauce. Cut into serving wedges.
Recipe Note
Have all ingredients ready before beginning to cook. The process will move much quicker and food will stay crisp and warm.