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Oriental Vegetable Omelette

Serves: 2

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Oriental Vegetable Omelette recipe on the web!!


   _ tablespoons vegetable oil
   _ carrot cut into thin julienne strips, 2 inches long
   _ green onions thinly sliced, including some tops
   _ rib celery thinly sliced
   _ clove garlic minced
   _ tablespoon ginger root minced fresh
   ___ cup water
   _ to 4 soy sauce
   _ teaspoon cornstarch
   _ tomato peeled and cut into thin wedges
   Omelette:
   _ eggs
   _ tablespoons water
   Salt and freshly ground pepper to taste
   _ tablespoons butter or margarine
   * See note below.


* Break eggs into bowl; beat in water, salt, and pepper. Heat butter in heavy skillet about 8 inches in diameter; pour in eggs. As outer edges set, carefully push to center, tilting pan so uncooked egg can flow to bottom. When top is firmed to your liking, slide the omelette onto heated platter. Spoon hot vegetables and sauce over the top. Heat vegetable oil until very hot in heavy skillet. Stir-fry carrot, green onions, celery, garlic, and ginger root for 5 minutes. Mix water and soy sauce into cornstarch; add to vegetable mixture, stirring until thickened. Remove from heat; add tomato wedges, cover, and keep hot.


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