Open-face Omelet With Savory Garlic Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Eggs, lightly beaten
1/8 tsp: White pepper,
1/4 tsp: Salt,
2 tsp: Green onions, chopped
SAUCE
1/3 cup: Vegetable broth,
2 tsp: Chili garlic sauce,
2 tbsp: Soy sauce,
1 tsp: Sesame oil,
1 tbsp: Balsamic vinegar,
2 tsp: Sugar,
TOPPING
1 1/2 tbsp: Oil,
1/2 cup: Water chestnuts, chopped
1 tsp: Garlic, minced
1/4 cup: Frozen peas, thawed
1 tsp: Ginger root, minced
1 tsp: Cornstarch, dissolved in
1/2 cup: Tomatoes, diced
2 tsp: Water,
Directions:
Combine eggs, salt, pepper and green onions in a bowl. Combine sauce
ingredients in another bowl; set aside. Place an 8 or 9" non-stick
omelet pan over medium heat until hot. Add 1 tbsp oil, swirling to
coat sides. Add eggs and cook without stirring. As eggs begin to
set, lift with a spatula and shake or tilt to let egg flow
underneath. When egg no longer flows freely, turn omelet over and
brown lightly on the other side. Slide omelet onto a warm serving
plate. Cut into 6 to 8 wedges. Place a saucepan over high heat
until hot. Add remaining 1/2 tbsp oil; swirling to coat sides. Add
garlic and ginger; cook, stirring, until fragrant, about 10 seconds.
Add tomatoes, water chestnuts, peas and sauce; bring to a boil. Add
cornstarch solution and cook, stirring, until sauce boils and
thickens. Pour over omelet and serve.
Recipe By : Culinary Journey Through China
From: Meg Antczak Date: 11-29-95 (12:28)
(159) Fido: Cooking
Source from luhu.jp
ingredients in another bowl; set aside. Place an 8 or 9" non-stick
omelet pan over medium heat until hot. Add 1 tbsp oil, swirling to
coat sides. Add eggs and cook without stirring. As eggs begin to
set, lift with a spatula and shake or tilt to let egg flow
underneath. When egg no longer flows freely, turn omelet over and
brown lightly on the other side. Slide omelet onto a warm serving
plate. Cut into 6 to 8 wedges. Place a saucepan over high heat
until hot. Add remaining 1/2 tbsp oil; swirling to coat sides. Add
garlic and ginger; cook, stirring, until fragrant, about 10 seconds.
Add tomatoes, water chestnuts, peas and sauce; bring to a boil. Add
cornstarch solution and cook, stirring, until sauce boils and
thickens. Pour over omelet and serve.
Recipe By : Culinary Journey Through China
From: Meg Antczak Date: 11-29-95 (12:28)
(159) Fido: Cooking
Source from luhu.jp