| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Chinese | 2 | Servings |
INGREDIENTS
| 12 | Asparagus spears, * see note | |
| 2 | Carrots | |
| 2 | Green onions | |
| 1 | T | Sweet and sour sauce |
| 1 | T | Pineapple juice, or orange |
| juice | ||
| 1/2 | t | Ginger root, grated |
| 4 | Eggs | |
| 2 | T | Water |
| 2 | t | Cooking oil |
| 2 | T | Nuts, ** see note |
| Radish, shredded | ||
| Cucumber, thinly sliced |
INSTRUCTIONS
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 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. Recipe By : Jo Anne Merrill Posted to MC-Recipe Digest V1 #264 Date: Mon, 28 Oct 1996 21:36:31 +0800 (HKT) From: Sweeney <sweeney@asiaonline.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 197
Total Fat: 22.5g
Cholesterol: 372mg
Sodium: 4904.8mg
Potassium: 3562.8mg
Carbohydrates: 57.6g
Fiber: 21g
Sugar: 8.3g
Protein: 45.4g