INGREDIENTS

4 eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon white pepper
2 teaspoons chopped green onion
SAUCE
1/3 cup vegetable broth
2 tablespoons soy sauce
1 tablespoon black vinegar or balsamic vinegar
2 teaspoons chili garlic sauce1 teaspoon sesame oil
2 teaspoons sugar
1-1/2 tablespoons cooking oil
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup diced tomatoes
1/2 cup chopped water chestnuts
1/4 cup frozen peas, thawed

COOKING METHOD

Combine eggs, salt, pepper, and green onions in a bowl. Combine sauce ingredients in another bowl; set aside.

Place an 8 or 9-inch non-stick omelet pan over medium heat until hot. Add 1 tablespoon oil, swirling to coat sides. Add eggs and cook without stirring. As edges begin to set, lift with a spatula and shake or 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 warm serving plate. Cut into 6 to 8 wedges.

Place a saucepan over high heat until hot. Add remaining 1/2 tablespoon oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant, about 10 seconds. Add tomatoes, water chestnuts, peas, and sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Pour over omelet and serve.

SOURCE: Martin Yan's Culinary Journey Through China © 1995 / Martin Yan