Open-face omelet with savory garlic sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs -- lightly beaten | |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Vegetable broth |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Balsamic vinegar |
| 1½ | tablespoon | Oil |
| 1 | teaspoon | Garlic -- minced |
| 1 | teaspoon | Ginger root -- minced |
| ½ | cup | Tomatoes -- diced |
| ⅛ | teaspoon | White pepper |
| 2 | teaspoons | Green onions -- chopped |
| 2 | teaspoons | Chili garlic sauce |
| 1 | teaspoon | Sesame oil |
| 2 | teaspoons | Sugar |
| ½ | cup | Water chestnuts -- chopped |
| ¼ | cup | Frozen peas -- thawed |
| 1 | teaspoon | Cornstarch -- dissolved in |
| 2 | teaspoons | Water |
Directions
SAUCE
TOPPING
Combine eggs, salt, pepper and green onions in a bowl. Combine sauce ingredients in another bowl; set aside. Place an 8 or 9" non-stick omelet pan over medium heat until hot. Add 1 tbsp oil, swirling to coat sides. Add eggs and cook without stirring. As eggs begin to set, lift with a spatula and shake or tilt to let egg flow underneath. When egg no longer flows freely, turn omelet over and brown lightly on the other side. Slide omelet onto a warm serving plate. Cut into 6 to 8 wedges. Place a saucepan over high heat until hot. Add remaining ½ tbsp oil; swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds.
Add tomatoes, water chestnuts, peas and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over omelet and serve.
Recipe By : Culinary Journey Through China From: Meg Antczak Date: 11-29-95 (12:28) (159) Fido: Cooking