Vegetable Surprise (Stir Fry)

Ingredients

• 0.5 cup bamboo skewers shredded
• 0.5 cup bean sprouts 
• 0.5 cup carrots shredded
• 0.3 cup celery shredded
• 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

1. Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
2. Heat skillet or wok with 1 1/2 T oil over high heat.
3. Add garlic and stir for 10 seconds.
4. Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
5. Add remaining vegetables and continue stirring for another minute.
6. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
7. Add cornstarch and stir to thicken.Mound on a platter.
8. Combine eggs, salt and pepper.
9. 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.
10. Cut into wedges like a pie.I served this over cooked rice.