Prep 10 mins
Cook 3 mins
Reminiscent of an omelet. This is good for a Main course. Mild soy-flavored sauce, slightly sweet.
- 2⁄3 cup water
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon vegetable bouillon granules
- 1 teaspoon ketchup (optional)
FOR THE EGGS
- 8 large eggs
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄2 teaspoon ground ginger
- 1 cup fresh bean sprout, cut in half
- 1⁄2 cup finely chopped onion
- 1 tablespoon cooking oil
- 2⁄3 cup frozen peas
- SAUCE: Stir water into cornstarch in small saucepan until smooth. Add soy sauce, sugar, bouillon powder and ketchup. Heat ad stir until boiling and thickened. Keep warm. Makes 3/4 cup sauce.
- FOR THE EGGS: Beat eggs, salt, pepper and ginger together in medium bowl. Add bean sprouts. Stir.
- Saute onion in cooking oil in frying pan for about 2 minutes until soft.
- Add peas. Saute until heated through. Cool slightly. Stir into egg mixture. Spoon about 1/4 cup egg mixture into frying pan. Cook both sides until browned. Do not burn. Repeat with remaining egg mixture. Serve with 1 tablespoons sauce over each omelet. Makes 10 omelets.
- Company’s Coming Asian Cooking.
It was really nice, as well as not too messy to prepare and cook. Plus it tasted quite authentic, the only thing I changed was add a teaspoon or so of freshly chopped garlic. Thanks for the recipe Olga. We loved it!