INGREDIENTS

3 dried black mushrooms
3 eggs
1/4 cup cooked crabmeat, flaked
2 tablespoons chopped cilantro
1 teaspoon minced ginger
1 teaspoon sesame oil
Salt and white pepper
SAUCE
1/3 cup chicken broth
2 tablespoon oyster-flavored sauce
2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon cornstarch
1-1/2 tablespoons cooking oil

COOKING METHOD

GETTING READY

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.

In a bowl, lightly beat eggs. Stir in mushrooms, crabmeat, cilantro, ginger, sesame oil, and salt and pepper to taste.

Combine sauce ingredients in a small pan.

COOKING

Place an 8-inch nonstick frying pan over medium heat until hot. Add oil, swirling to coat sides. Pour egg mixture into pan and cook without stirring. As edges begin to set, lift with a spatula and shake or tilt pan to let eggs flow underneath. When eggs no longer flow freely, turn omelet over and brown lightly on the other side.

Bring sauce to a boil over medium-high heat; cook, stirring, until sauce thickens.

Slide omelet onto a warm serving plate and pour sauce over.

SOURCE: Martin Yan's Feast: The Best of Yan Can Cook © 1998 / Martin Yan