(1)
2-2/3 oz. (75 g.) shredded gherkin cucumber
2-2/3 oz. (75 g.) shredded carrot
2 T. green onions (chopped)
(2)
1 c. broth
1 t. soy sauce
1-1/2 t. cornstarch
(3)
3 eggs
(4)
1/4 t. salt
(5)
2 T. vegetable oil
DIRECTIONS:
Beat eggs. Add 1/4 t. salt and (1). Mix well and
set aside.
Heat 2 T. oil in preheated wok. Spread oil evenly
around by lightly shaking wok. Pour in egg mixture.
Fry over low heat until two sides are golden. Remove
from heat.
Cook (2) until slightly thickened. Pour over omelet
and serve.
Ingredients:
