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Entree
2 servings
20 minutes
15 minutes
Melissa's Chefs
A nice change from a standard omelet; fun to serve with guests!
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.
Have all ingredients ready before beginning to cook. The process will move much quicker and food will stay crisp and warm.
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