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Receta Open Face Omelet With Savory Garlic Sauce
by Global Cookbook

Open Face Omelet With Savory Garlic Sauce
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Ingredientes

  • 4 x Large eggs lightly beaten
  • 1/4 tsp salt
  • 1/8 tsp freshly-grnd white pepper
  • 2 tsp minced green onion
  • 1/3 c. vegetable broth
  • 2 Tbsp. soy sauce
  • 1 Tbsp. black vinegar or possibly balsamic vinegar
  • 2 tsp chili garlic sauce
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 1 1/2 Tbsp. veg. oil
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 1/2 c. diced tomatoes
  • 1/2 c. minced water chestnuts
  • 1/4 c. frzn peas thawed
  • 1 tsp cornstarch dissolved in
  • 2 tsp water

Direcciones

  1. Combine Large eggs, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.
  2. Place an 8- or possibly 9-inch non-stick omelet pan over medium heat till warm. Add in 1 Tbsp. oil, swirling to coat sides. Add in Large eggs and cook without stirring. As edges begin to set, lift with a spatula and shake or possibly 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 hot serving plate. Cut into 6 to 8 wedges.
  3. Place a saucepan over high heat till warm. Add in remaining 1/2 Tbsp. oil, swirling to coat sides. Add in garlic and ginger; cook, stirring, till fragrant, about 10 seconds. Add in tomatoes, water chestnuts, peas, and sauce; bring to a boil. Add in cornstarch solution and cook, stirring, till sauce boils and thickens. Pour over omelet and serve.
  4. This recipe yields 4 servings.