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1
In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic.
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2
Heat the corn oil in a saute pan or wok.
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3
Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant.
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4
Add the combined sauce mixture and stir until thickened.
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5
Keep warm until ready to serve.
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6
To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot.
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7
Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry.
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8
Add the bean sprouts and toss briefly, about 10 seconds.
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9
Remove the mixture and let cool slightly, then fold into the beaten eggs.
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10
Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil.
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11
Heat until very hot.
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12
Add the eggmixture and let it set at the bottom while twirling the pan.
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13
When a thin crust begins to form, cover and reduce the heat to low.
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14
Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom.
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15
Using a spatula, carefully turn it over and cook until lightly golden and cooked through.
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16
(The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.)
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17
When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.
