Asian Omelet

[Guest guest]

This is really good, kind of an egg foo young style dish.

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Asian Omelet

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1/2 teaspoon sesame oil

1 1/2 teaspoons salad oil

1/4 cup sliced fresh shiitake mushrooms

1/4-inch slice ginger root, peeled and slivered

1 cup chopped bok choy

2 teaspoons water

1 teaspoon soy sauce

1/4 cup bean sprouts

1 tablespoon chopped green onion

8 eggs

2 tablespoons milk

4 tablespoons butter

1-1/2 & nbsp;tablespoons hoisin sauce or teriyaki sauce

Dash red pepper flakes

Sesame seeds, toasted

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Instructions In a medium skillet, heat sesame and salad oil. Sauté mushrooms for

3 minutes. Add ginger, bok choy, water, and soy sauce; stir-fry for 1 minute.

Remove from heat; add bean sprouts and green onion. Set aside to cool. Beat

eggs, red pepper flakes & nbsp;and milk. Melt 1 tablespoon of the butter in an

8-inch non-stick pan. Slowly pour in 1/4 of the egg mixture. Tilt the pan to

spread the eggs evenly; cook until the mixture holds together. Add 1/4 of

the & nbsp;bok choy & nbsp;mixture to the center. Tilt the pan to one side, and with

a spatula, fold about 1/3 of the omelet over the middle. Shake the pan gently to

slide the omelet to the edge of the pan. Turn the omelet directly onto the plate

by inverting the pan over the plate. Brush top with & nbsp;hoisin sauce & nbsp;and

garnish with sesame seeds. Repeat until all of the egg and the choi sum mixture

is used. Serves 4.