Ingredients
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1 teaspoon soy sauce
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1/2 teaspoon Tabasco sauce
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1 1/2 tablespoons vinegar
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2 1/2 teaspoons sugar
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1 1/2 tablespoons ketchup
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1/4 cup stock
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3/4 teaspoon cornstarch (whisked with a little liquid to make a paste)
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2 garlic cloves, chopped
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1/2 cup shredded bamboo shoot
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1/2 cup shredded mushroom
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1/4 cup shredded celery
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1/2 cup shredded zucchini
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1/2 cup bean sprouts
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2 scallions, shredded
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1 teaspoon sugar
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1 1/2 teaspoons sesame oil
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1 teaspoon salt
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1/2 cup stock
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1 teaspoon cornstarch
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1 teaspoon oil
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2 small eggs, beaten
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1 1/2 tablespoons oil
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1/2 cup shredded carrot
Instructions
- Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
- Heat skillet or wok with 1 1/2 T oil over high heat.
- Add garlic and stir for 10 seconds.
- Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
- Add remaining vegetables and continue stirring for another minute.
- Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
- Add cornstarch and stir to thicken.
- Mound on a platter.
- Combine eggs, salt and pepper.
- Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
- To serve, lay omelet over vegetables on platter and cover with sauce.
- Cut into wedges like a pie.
- I served this over cooked rice.