Chinese Omelet With Stir-Fried Vegetables In Spicy Sauce

1. 1

   In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic.

2. 2

   Heat the corn oil in a saute pan or wok.

3. 3

   Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant.

4. 4

   Add the combined sauce mixture and stir until thickened.

5. 5

   Keep warm until ready to serve.

6. 6

   To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot.

7. 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.

8. 8

   Add the bean sprouts and toss briefly, about 10 seconds.

9. 9

   Remove the mixture and let cool slightly, then fold into the beaten eggs.

10. 10

    Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil.

11. 11

    Heat until very hot.

12. 12

    Add the eggmixture and let it set at the bottom while twirling the pan.

13. 13

    When a thin crust begins to form, cover and reduce the heat to low.

14. 14

    Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom.

15. 15

    Using a spatula, carefully turn it over and cook until lightly golden and cooked through.

16. 16

    (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.)

17. 17

    When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.

* Per serving · 4 servings · Values may vary.