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: note
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2 carrots
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2 green onions
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1 TB sweet and sour sauce
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1 TB pineapple juice -- or orange
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: juice
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1/2 ts ginger root -- grated
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4 eggs
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2 TB water
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2 ts cooking oil
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2 TB nuts -- ** see note
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: radish -- shredded
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: cucumber -- thinly sliced
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* Prepare vegetables by cutting the asparagus into 3-inch lengths, the
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carrots into 3-inch sticks and green onions into 2-inch lengths. Shred
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radishes and slice cucumbers thin (optional ingredients) **Use
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toasted walnuts or almonds, chopped In a large saucepan, cook
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asparagus, carrots and green onions in a small amount of boiling,
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lightly salted water for 7-9 minutes until crisp-tender; drain well.
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Meanwhile for the sauce, stir together sweet-sour sauce, pineappple
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or orange juice and grated ginger root (or 1/8 teaspoon ground
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ginger) Set aside. For omelets, combine eggs and water in a small
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bowl. Use fork to beat until combined but not frothy. In an 8-10 inch
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skillet with flared sides, heat 1 teaspoon of the oil until a drop of
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water sizzles. Lift and tilt pan to coat all sides of skillet. Add
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1/2 cup of egg mixture and cook over medium heat. As eggs set, run a
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spatula around the edge of the skillet; lift eggs and let uncooked
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portion flow underneath. When eggs are set but still shiny, transfer
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to a warm plate, cover with plastic wrap. Repeat with remaining egg
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mixture and oil as needed to make 2 omelets. To assemble, spread some
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of the sauce onto each omelet. Arrange steamed vegetables on one
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quarter of each omelet, fanning vegetables to edge of omelets. Fold
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each omelet over vegetables; fold again. Top with additional sauce
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and sprinkle with nuts. Jo Anne Merrill recipe from my files.
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Recipe By : Jo Anne Merrill
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From: Sweeney date: Mon, 28 Oct 1996 21:36:31
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+0800 (
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