---------- Recipe via Meal-Master (tm) v8.04
       Title: Vegetable-Stuffed Omelets/Ginger Sauce
  Categories: Chinese
       Yield: 2 servings
        12    asparagus spears -- * see
   :          note
         2    carrots
         2    green onions
         1 TB sweet and sour sauce
         1 TB pineapple juice -- or orange
   :          juice
       1/2 ts ginger root -- grated
         4    eggs
         2 TB water
         2 ts cooking oil
         2 TB nuts -- ** see note
   :          radish -- shredded
   :          cucumber -- thinly sliced
   * Prepare vegetables by cutting the asparagus into
   3-inch lengths, the carrots into 3-inch sticks and
   green onions into 2-inch lengths. Shred radishes  and
   slice cucumbers thin (optional ingredients) **Use
   toasted walnuts or almonds, chopped In a large
   saucepan, cook asparagus, carrots and green onions in
   a small amount of boiling, lightly salted water for
   7-9 minutes until crisp-tender; drain well.  Meanwhile
   for the sauce, stir together sweet-sour sauce,
   pineappple or orange juice and grated ginger root (or
   1/8 teaspoon ground ginger) Set aside. For omelets,
   combine eggs and water in a small bowl. Use fork to
   beat until combined but not frothy. In an 8-10 inch
   skillet with flared sides, heat 1 teaspoon of the oil
   until a drop of water sizzles.  Lift and tilt pan to
   coat all sides of skillet. Add 1/2 cup of egg mixture
   and cook over medium heat. As eggs set, run a spatula
   around the edge of the skillet; lift eggs and let
   uncooked portion flow underneath. When eggs are set
   but still shiny, transfer to a warm plate, cover with
   plastic wrap.  Repeat with remaining egg mixture and
   oil as needed to make 2 omelets. To assemble, spread
   some of the sauce onto each omelet. Arrange steamed
   vegetables on one quarter of each omelet, fanning
   vegetables to edge of omelets.  Fold each omelet over
   vegetables; fold again.  Top with additional sauce and
   sprinkle with nuts. Jo Anne Merrill  recipe from my
   Recipe By     : Jo Anne Merrill
   From: Sweeney <sweeney@asiaonline.Net>date: Mon, 28
   Oct 1996 21:36:31 +0800 (