Fresh water-chestnut omelet
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Whole fresh water chestnuts | |
| Or 2 8-oz cans | ||
| 12 | larges | Eggs |
| 1½ | teaspoon | Salt |
| 3 | tablespoons | Olive oil |
| 3 | Whole scallions -- trim, | |
| Peel, cut 1/4\" | ||
Directions
Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute.
Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula, lifting sections of eggs onto sides of wok, until puffed slightly and lightly browned, 2 to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges, and serve.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500