Open-Face Omelet With Savory Garlic Sauce
breakfast, chinese, sauces
4 eggs -- lightly beaten
1/4 teaspoon salt
1/8 teaspoon white pepper
2 teaspoon green onions -- chopped
1 sauce:
1/3 cup vegetable broth
2 tablespoon soy sauce
1 tablespoon balsamic vinegar
2 teaspoon chili garlic sauce
1 teaspoon sesame oil
2 teaspoon sugar
1 topping:
1 1/2 tablespoon oil
1 teaspoon garlic -- minced
1 teaspoon ginger root -- minced
1/2 cup tomatoes -- diced
1/2 cup water chestnuts -- chopped
1/4 cup frozen peas -- thawed
1 teaspoon cornstarch -- dissolved in
2 teaspoon water
Combine eggs, salt, pepper and green onions in a bowl. Combine sauce ingredients in another bowl; set aside. Place an 8 or 9" non-stick omelet pan over medium heat until hot. Add 1 tbsp oil, swirling to coat sides. Add eggs and cook without stirring. As eggs 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. Place a saucepan over high heat until hot. Add remaining 1/2 tbsp 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.
Recipe By : Culinary Journey Through China
Yield: 4 servings