*  Exported from  MasterCook  *

                  Vegetable-Stuffed Omelets/Ginger Sauce

Recipe By     : Jo Anne Merrill
Serving Size  : 2    Preparation Time :0:25
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    asparagus spears -- * see note
   2                    carrots
   2                    green onions
   1      tablespoon    sweet and sour sauce
   1      tablespoon    pineapple juice -- or orange juice
     1/2  teaspoon      ginger root -- grated
   4                    eggs
   2      tablespoons   water
   2      teaspoons     cooking oil
   2      tablespoons   nuts -- ** see note
                        radish -- shredded
                        cucumber -- thinly sliced

* 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


PRODIGY(R) interactive personal service         09/25/93         3:08 PM

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.



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