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

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