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Vegetable Stuffed Omelets With Ginger Sauce
 
   
12 asparagus spears
 
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
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Vegetable Stuffed Omelets With [[ginger]] Sauce
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, pineapple 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.
 
   
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*12 [[asparagus]] Spears
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*2 [[carrots]]
  +
*2 Green [[onions]]
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*1 Tablespoon Sweet And Sour Sauce
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*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
   
==Contributed by :==
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[[radish]] -- Shredded
* [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]
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[[Category:catsrecipes]]
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[[cucumber]] -- Thinly Sliced
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Prepare Vegetables by Cutting The [[asparagus]] Into 3-Inch Lengths, The CarrotsInto 3-Inch Sticks And Green [[onions]] Into 2-Inch Lengths. Shred [[radishes]] AndSlice [[cucumbers]] Thin (optional Ingredients) **use Toasted [[walnuts]] OrAlmonds, Chopped in a Large Saucepan, Cook [[asparagus]], [[carrots]] And GreenOnions in a Small Amount of Boiling, Lightly Salted [[water]] For 7-9 MinutesUntil Crisp-Tender; Drain Well. Meanwhile For The Sauce, Stir TogetherSweet-Sour Sauce, [[pineapple]] or [[orange juice]] And Grated [[ginger root]] (or 1/8Teaspoon [[ground ginger]]) Set Aside. For Omelets, Combine [[eggs]] And [[water]] in aSmall Bowl. Use Fork to Beat Until Combined But Not Frothy. in an 8-10 InchSkillet With Flared Sides, Heat 1 Teaspoon of The [[oil]] Until a Drop of WaterSizzles. Lift And Tilt Pan to Coat All Sides of Skillet. Add 1/2 Cup OfEgg Mixture And Cook Over Medium Heat. as [[eggs]] Set, Run a Spatula AroundThe 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 WithPlastic Wrap. Repeat With Remaining [[egg]] Mixture And [[oil]] as Needed to Make 2Omelets. to Assemble, Spread Some of The Sauce Onto Each Omelet. ArrangeSteamed Vegetables on One Quarter of Each Omelet, Fanning Vegetables to EdgeOf Omelets. Fold Each Omelet Over Vegetables; Fold Again. Top WithAdditional Sauce And Sprinkle With Nuts.
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  +
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==contributed by :==
  +
* [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group]
  +
[[category:catsrecipes]] [[Category:Asparagus Recipes]] [[Category:Ginger Recipes]] [[Category:Orange juice Recipes]] [[Category:Pineapple juice Recipes]] [[Category:Onion Recipes]] [[Category:Carrot Recipes]] [[Category:Radish Recipes]] [[Category:Cucumber Recipes]] [[Category:Pineapple Recipes]] [[Category:Walnut Recipes]] [[Category:Oil Recipes]] [[Category:Egg Recipes]] [[Category:Water Recipes]]

Revision as of 15:20, May 7, 2007


Vegetable Stuffed Omelets With ginger Sauce

radish -- Shredded

cucumber -- Thinly Sliced


Prepare Vegetables by Cutting The asparagus Into 3-Inch Lengths, The CarrotsInto 3-Inch Sticks And Green onions Into 2-Inch Lengths. Shred radishes AndSlice cucumbers Thin (optional Ingredients) **use Toasted walnuts OrAlmonds, Chopped in a Large Saucepan, Cook asparagus, carrots And GreenOnions in a Small Amount of Boiling, Lightly Salted water For 7-9 MinutesUntil Crisp-Tender; Drain Well. Meanwhile For The Sauce, Stir TogetherSweet-Sour Sauce, pineapple or orange juice And Grated ginger root (or 1/8Teaspoon ground ginger) Set Aside. For Omelets, Combine eggs And water in aSmall Bowl. Use Fork to Beat Until Combined But Not Frothy. in an 8-10 InchSkillet With Flared Sides, Heat 1 Teaspoon of The oil Until a Drop of WaterSizzles. Lift And Tilt Pan to Coat All Sides of Skillet. Add 1/2 Cup OfEgg Mixture And Cook Over Medium Heat. as eggs Set, Run a Spatula AroundThe 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 WithPlastic Wrap. Repeat With Remaining egg Mixture And oil as Needed to Make 2Omelets. to Assemble, Spread Some of The Sauce Onto Each Omelet. ArrangeSteamed Vegetables on One Quarter of Each Omelet, Fanning Vegetables to EdgeOf Omelets. Fold Each Omelet Over Vegetables; Fold Again. Top WithAdditional Sauce And Sprinkle With Nuts.


contributed by :

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