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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Number of Servings: 0 |
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Directions: In a medium bowl, with a small whisk or a fork, beat the eggs with the stock, salt and white pepper. Pour half the eggs into another medium bowl.
Cut off the tough lower stems of the asparagus and discard. Cut the asparagus on the diagonal into thin slices about 1 in long and 1/8 inch thick.
Heat 1 T of the oil in a large skillet or flat bottomed wok over high heat. Add the mushrooms and cook, stirring, until they are just soft, about 1 minu. Add the asparagus and scallions and cook for another min, just until heated through; do not overcook. Turn them out onto a plate and cool. Set the pan aside.
Divide the cooked vegetables into 2 portions and spoon into the bowls containing the eggs. Divide the bean Sprouts, chives and crabmeat evenly between the eggs and mix gently.
Wipe the skillet or wok clean, then heat half the remaining oil (1 generous 2.5 T) over high heat until very hot. Add one bowl of the egg mixture and swirtl so the eggs spread around the pan. Turn the heat to medium low and cook unitl the eggs are set and golden brown on the bottom, about 6 minutes. Turn the omelet over using a spatula and cook until the second side is well browned, about 6 minutes. Remove fromt he pan and keep warm. Wipe out the pan and repeat with the remaining oil and egg mixture.
Cut into quarters. Place 2 wedges of omelet on each plate, with teh tomato slices, if desired. Spoon the soy glaze over the ometle, is using and garnish with basil or cilantro.
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Honey Soy Glaze
2 soybean oil or oil, corn
1 minced shallot
1 Pound(s) minced garlic
1 crushed red pepper flakes
1/4 sake or dry white wine
2 Ounce(s) soy sauce
1 Ounce(s) honey
1 Ounce(s) fresh lemon juice or balsamic vinegar
27/5000 Pound(s) mixed with 1 T water corn starch |
Directions:
Heat the oil in a small skillet over high heat. Add the shallot, garlic and red pepper flakes and cook until soft, 1-2 min. Turn the heat to low, add sake/wine, stir and cook for 1 min.
Add the soy sauce, hone and vinegar/lemon juice. Stir in the cornstarch mixture and simmer until the sauce is thick, 8-10 minutes. Strain and discard the solids; cool.
Store in a squeeze bottle or covered container. The sauce will keep for 1-2 weeks at room temp or for up to 1 month refrigerated.
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