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Gingered Stir-Fry Veges wShredded Omelet




Source of Recipe


Eat What You Love & Lose.


List of Ingredients




1 tablespoon hot-and-spicy-flavored vegetable oil OR: 1 tablespoon regular vegetable oil and 1/4 teaspoon hot sauce
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 ginger
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



Recipe



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