Preparation:
* 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. |
