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Oriental Omelet Topping |
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Print this Recipe 1/2 cup water 2 tablespoons soy sauce 1 1/2 teaspoons cornstarch 2 tablespoons vegetable oil 1 carrot medium, cut in thin 2-inch matchsticks 1/2 cup green onions thinly sliced, including some green 1/3 cup celery thinly sliced 1 tablespoon ginger root minced fresh 1 clove garlic minced 3/4 cup ham thin 2-inch strips 2 or 3 Basic Omelets In a small bowl, stir water, soy sauce and cornstarch until smooth; set aside. In a heavy 10-inch skillet over medium-high heat, heat oil until very hot, but not smoking. Add carrot, green onions, celery, gingerroot and garlic and stir-fry for 4 minutes or until crisp-tender. Add ham and stir-fry for 1 minute. Reduce heat to medium. Stir cornstarch mixture and pour into vegetable mixture. Stirring, bring to a boil and boil for 1 to 2 minutes. Remove from heat, cover and keep warm while preparing omelets. Spoon over omelets. Garnish with sliced green onions and orange slices if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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