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Colorful Oriental Omelet Recipe

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Colorful Oriental Omelet Recipe



2-2/3 oz. (75 g.) shredded gherkin cucumber
2-2/3 oz. (75 g.) shredded carrot
2 T. green onions (chopped)

1 c. broth
1 t. soy sauce
1-1/2 t. cornstarch

(3) 3 eggs

(4) 1/4 t. salt

(5) 2 T. vegetable oil

Beat eggs. Add 1/4 t. salt and (1). Mix well and set aside.
Heat 2 T. oil in preheated wok. Spread oil evenly around by lightly shaking wok. Pour in egg mixture. Fry over low heat until two sides are golden. Remove from heat.
Cook (2) until slightly thickened. Pour over omelet and serve.

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