Chinese Omelets

1. 1

   Combine stock, oyster sauce and sherry in a small saucepan on high heat. Bring to a boil. Mix cornstarch and 1/4 cup water. Stir into sauce. Cook until sauce boils and thickens.

2. 2

   Beat eggs in a large bowl. Stir in bean sprouts, chili pepper, eggplant and 3/4 of the onion.

3. 3

   Heat some of the oil in 7-inch nonstick skillet on medium heat. Add 1/2 cup of egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and bottom is set. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8 omelets.

4. 4

   Divide omelets among serving dishes. Drizzle with sauce and sprinkle with remaining onion.

No additional tips available.