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Jalapeño-Lime Chicken
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
Vegetable Omelets
Yield: Makes 4 servings
Ingredients:
Korean Dipping Sauce (recipe)
2
tablespoons plus 1 teaspoon vegetable oil, divided
1
large carrot, peeled and julienned
8
ounces ground pork
1
clove garlic, minced
8
eggs
1/2
teaspoon salt
1/4
teaspoon black pepper
1
cup bean sprouts
1/2
cup chives, cut into 1-1/2-inch lengths
Preparation:
1.
Prepare Korean Dipping Sauce; set aside.
2.
Heat 1 tablespoon oil in wok or skillet over medium-high heat. Add carrot; stir-fry 2 minutes. Remove from wok.
3.
Add ground pork and garlic to wok. Stir-fry about 2 minutes or until pork is well browned. Set aside to cool.
4.
Combine eggs, salt and pepper in medium bowl; beat with wire whisk or fork until frothy. Stir in bean sprouts, chives, carrot and pork mixture; mix well.
5.
Spray 4 (8-1/2-ounce) pineapple cans with tops and bottoms removed with nonstick cooking spray.
6.
Heat 2 teaspoons oil to 300°F in nonstick electric skillet or in large nonstick skillet over medium-high heat. Set cans in skillet; pour 1/2 cup egg mixture into each can. Lower heat to 250°F (or medium-low); cover and cook about 3 minutes or until eggs are set.
7.
Remove cans; turn omelets with spatula and cook 1 to 2 minutes more. Repeat with remaining oil and egg mixture.
8.
Cut omelets into quarters; serve with Korean Dipping Sauce.
This recipe appears in:
Asian
