Chinese Omelets

Name: Chinese Omelets
Ingredients: 1 cup chicken stock; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 1 tablespoon cornstarch; 10 eggs; 3 cups bean sprouts coarsely chopped; 1 Thai chili pepper fresh small red, finely chopped; 2 baby eggplant finely chopped; 4 green onions thinly sliced; 1 tablespoon peanut oil

10 ingredients

4 steps

Ingredients

1 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 tablespoon cornstarch
10 eggs
3 cups bean sprouts coarsely chopped
1 Thai chili pepper fresh small red, finely chopped
2 baby eggplant finely chopped
4 green onions thinly sliced
1 tablespoon 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.