Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Nutrition Facts

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

Reviews