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.

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