*  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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