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Omelet Smothered in Garlic Sauce

Makes: 4 servings

Ingredients:

4 eggs, lightly beaten
1/2 tsp. sesame oil
1/2 tsp. sesame oil
1/4 tsp. salt
1/8 tsp. ground white pepper
2 tsps. finely chopped green onions
1/3 cup vegetable broth
2 Tbsps. soy sauce
1 Tbsp. balsamic vinegar
1 Tbsp. chili garlic sauce
2 tsps. sugar
2 Tbsps. cooking oil
1 tsp. minced garlic
minced fresh ginger
1/2 cup canned diced tomatoes
1/2 cup canned sliced water chestnuts
1/4 cup frozen peas, thawed
1 tsp. cornstarchdissolved in 2 teaspoons water

Cooking:

1. Combine eggs, sesame oil, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.

2. Place an 8 or 9-inch non-stick omelet pan over medium heat until hot. Add 1-tablespoon oil, swirling to coat sides. Add eggs and cook without stirring. As edges 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.

3. Place a saucepan over high heat until hot. Add remaining 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.

Adapted from Martin Yan’s Culinary Journey Through China (KQED Books)
Copyright Yan Can Cook Group 2005