Gingered Stir-fry Vegetables with Shredded Omelet

Gingered Stir-fry Vegetables with Shredded Omelet
Servings: 4 Prep 15 mins Cook 14 mins


  • 1 tablespoon hot-and-spicy-flavored vegetable oil
  • 1 clove garlic, finely chopped
  • 1 small eggplant (12 ounces), cubed
  • 1 red onion, sliced
  • 1/2 pound string beans, trimmed
  • 2 carrots, peeled and sliced on the diagonal
  • 1 teaspoon grated fresh ginger OR: 1/2 teaspoon ground
  • 1/4 cup vegetable broth
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 2 whole eggs
  • 1 egg white
  • 1 tablespoon dry sherry
  • 3 cups cooked brown rice

Make It

1. 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.

2. 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.

3. 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.

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

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 315, Fat, total (g): 8, chol. (mg): 107, carb. (g): 53, pro. (g): 10, sodium (mg): 436, Percent Daily Values are based on a 2,000 calorie diet.