Chinese Omelets

Name: Chinese Omelets
Ingredients: 1 cup chicken stock; 1 tbsp oyster sauce; 1 tbsp dry sherry; 1 tbsp cornstarch; 10 None eggs; 3 cups bean sprouts, coarsely chopped; 1 None fresh small red Thai chili pepper, finely chopped; 2 None baby eggplant, finely chopped; 4 None green onions, thinly sliced; 1 tbsp peanut oil

10 ingredients

4 steps

Ingredients

1 cup chicken stock
1 tbsp oyster sauce
1 tbsp dry sherry
1 tbsp cornstarch
10 None eggs
3 cups bean sprouts, coarsely chopped
1 None fresh small red Thai chili pepper, finely chopped
2 None baby eggplant, finely chopped
4 None green onions, thinly sliced
1 tbsp peanut oil

Directions

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

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

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