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Two-colored
Omelet -
serves 4 |
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 Ingredients:
-
(1)
2-2/3oz
(75g) carrot strips
2-2/3oz (75g) cucumber strips
2 T chopped green onion
-
(2)
2 cup. broth
1 t. soy sauce
1-1/2 t. cornstarch
-
(3)
1/4 lb (100g) bamboo shoot strips (cooked)
1/4 lb (100g) green pepper strips
1/3oz (10g) red pepper strips
-
(4)
1 t. cooking wine
1/2 salt
1/2 sesame oil
1 t. cornstarch
2 T. water
2
T. vegetable oil
3 eggs
1/4 t. salt
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DIRECTIONS:
- Beat
eggs in a bowl, add (1) and salt, and mix well.
-
Heat oil, spread it evenly by gently shaking the
wok, and then pour the egg mixture in. Fry it with
low heat until the egg cake is golden, then remove
it.
-
Mix (2) and cook it until it bcomes thick, and then
pour it over the omelet and serve.
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