Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs -- lightly beaten 1/8 ts White pepper
1/4 ts Salt 2 ts Green onions -- chopped

---------------------------SAUCE--------------------------------
1/3 c Vegetable broth 2 ts Chili garlic sauce
2 tb Soy sauce 1 ts Sesame oil
1 tb Balsamic vinegar 2 ts Sugar

--------------------------TOPPING-------------------------------
1 1/2 tb Oil 1/2 c Water chestnuts -- chopped
1 ts Garlic -- minced 1/4 c Frozen peas -- thawed
1 ts Ginger root -- minced 1 ts Cornstarch -- dissolved in
1/2 c Tomatoes -- diced 2 ts 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

From: Meg Antczak Date: 11-29-95 (12:28)
(159) Fido: Cooking

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