Fresh Water-chestnut Omelet Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
20: Whole fresh water chestnuts,
Or 2 8-oz cans,
12 large: Eggs,
1 1/2 tsp: Salt,
3 tbsp: Olive oil,
3: Whole scallions, trim,
Peel, cut 1/4"
Directions:
Use a knife to peel dark skin off fresh water chestnuts. If using
canned water chestnuts, rinse and drain. Slice into rounds. Place
water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1
to 2 minutes. Place a wok on its stand over high heat for 1 minute.
Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg
mixture. Gently move eggs in wok with a spatula, lifting sections of
eggs onto sides of wok, until puffed slightly and lightly browned, 2
to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges,
and serve.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
canned water chestnuts, rinse and drain. Slice into rounds. Place
water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1
to 2 minutes. Place a wok on its stand over high heat for 1 minute.
Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg
mixture. Gently move eggs in wok with a spatula, lifting sections of
eggs onto sides of wok, until puffed slightly and lightly browned, 2
to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges,
and serve.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Source from luhu.jp