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Ingredients

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Directions

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  • Heat the flavored oil in a large nonstick skillet or wok. Add the garlic; saute for 30 seconds. Add the eggplant, onion, string beans, carrot and ginger; cook for 8 minutes or until tender. Add broth as needed to keep vegetables from sticking.

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  • Meanwhile, combine the soy sauce, cornstarch and sugar in a small bowl. Add to vegetables; heat until the sauce thickens. Remove the skillet from the heat; keep warm.

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  • Coat a 10-inch skillet, preferably nonstick, with nonstick vegetable- oil cooking spray. Beat together the whole eggs, egg white and sherry in a small bowl. Heat the skillet over medium heat. Add the egg mixture. Lower the heat; cook until eggs are almost set, about 2 minutes. Using a large pancake turner, carefully flip the omelet over. Cook 1 to 2 minutes longer or until lightly golden. Place on cutting board; thinly slice.

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  • Serve the vegetables over rice and top with omelet shreds.

Nutrition Facts

315 calories; 8 g total fat; 107 mg cholesterol; 436 mg sodium. 53 g carbohydrates; 10 g protein;

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