Vegetable-Stuffed Omelets/ginger Sauce



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Vegetable-Stuffed Omelets/ginger Sauce

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

* 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.

Ingredients:

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

Serves:

2 Servings 		 
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