Vegetable Surprise Omelet with Organic Green Onion

A mixture of delectable vegetables covered by a golden omelet.

Ingredients

• 2 tablespoons oil
• 2 cloves organic garlic, chopped
• 1/2 cup organic carrots, shredded
• 1/2 cup bamboo shoots, shredded
• 1/2 cup mushrooms, shredded
• 1/2 cup organic celery, shredded
• 1/2 cup organic zucchini, shredded
• 1/2 cup bean sprouts
• 2 stalks organic green onions, shredded
• 1 teaspoon sugar
• 1 1/2 teaspoons sesame oil
• 1 teaspoon salt
• 1/2 cup soup stock
• 1 teaspoons cornstarch paste (1 part cornstarch dissolved in 2 parts water)
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 1/2 teaspoon tabasco sauce
• 1 1/2 tablespoons vinegar
• 2 1/2 teaspoons sugar (for sauce)
• 1 1/2 tablespoons ketchup
• 1/4 cup soup stock (for sauce)
• 3/4 teaspoon cornstarch paste (1 part cornstarch dissolved in 2 parts water) (for sauce)
• 2 eggs, lightly beaten
• 1/4 teaspoon salt (for omelet)
• 1 dash white pepper

Directions

1. To prepare the sauce, combine soy sauce, tabasco sauce, vinegar, sugar, ketchup, soup stock, and cornstarch paste.
2. Bring to a boil. Cook until thickened and keep warm.
3. Heat wok with 1 1/2 tablespoons of oil over high heat.
4. Add garlic and stir for 10 seconds.
5. Add carrot, bamboo shoots and mushrooms, and stir for 1 minute.
6. Add the remaining vegetables and continue stirring for 1 more minute.
7. Add sugar, sesame oil, salt and soup stock to the vegetables; cover and cook for 1 minute.
8. Thicken with cornstarch paste.
9. Mound on a round platter.
10. Combine eggs, salt and pepper.
11. Heat a large nonstick frying pan with oil and make a thin omelet. Set aside.
12. To serve, lay the omelet over the vegetables and cover with the sauce. Cut into serving wedges.