0.8 teaspoon cornstarch with a little liquid to make a paste)
1 teaspoon cornstarch
2 small eggs beaten
2 garlic clove chopped
1.5 tablespoons catsup
0.5 cup mushrooms shredded
0.5 cup mushrooms shredded
1 teaspoon cooking oil
1.5 tablespoons cooking oil
1 dash pepper
0.5 teaspoon salt
1 teaspoon salt
2 spring onion shredded
1.5 teaspoons sesame oil
1 teaspoon soya sauce
0.3 cup veggie broth
0.5 cup veggie broth
1 teaspoon sugar
2.5 teaspoons sugar
0.5 teaspoon all the tabasco sauce you handle
1.5 tablespoons vinegar
0.5 cup zucchini shredded
Equipment
frying pan
wok
Directions
Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
Heat skillet or wok with 1 1/2 T oil over high heat.
Add garlic and stir for 10 seconds.
Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
Add remaining vegetables and continue stirring for another minute.
Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
Add cornstarch and stir to thicken.Mound on a platter.
Combine eggs, salt and pepper.
Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.To serve, lay omelet over vegetables on platter and cover with sauce.
Cut into wedges like a pie.I served this over cooked rice.