Darlings! La Diva is really trying to lighten up her dinners after all the rich holiday treats! Last night I made the most divine vegetarian omelette and thought, what a quick and delicious idea to share! “Oh no, not Asian again! I hear you say!” Now, now, it’s very healthy for you and La Diva will soon enough focus on other food styles, so you better enjoy it while you can! Besides, La Diva still had half a head of cabbage left from her share and remembered this meal would suit perfectly! This is a dish that looks like a ton of food and you’ll wonder how you’ll eat it all…but you will and it will be satisfying but yet light!
Do you notice that La Diva gets all her food prepared and ready in advance? In order to be successful at cooking, especially stir fry, you must be organized! The French call it “mise en place” or “everything in place” such as veggies, meats, onions, garlic, etc, all in bowls, chopped and sliced and ready to be used to prepare the meal. The last thing La Diva wants is to see her dear readers scrambling about the kitchen with a smoking hot wok chopping last minute items while the veggies burn! So, get in the habit of preparing like the professional chefs do: mise en place!
For two people prepare:
2 cups of shredded cabbage (Asian, savoy but not purple!)
1 carrot grated
8 green onions thinly sliced on the bias
handful of mushrooms, wiped clean and sliced
generous handful of snowpeas, trimmed and halved
1 1/2 cups beansprouts
Mince 1 small red, fresh chili (or you can cheat and use a tad of the chili out of the squeeze bottle!) and about 1/4 cup cilantro, coarsely chopped. Set aside.
Out of the pantry:
2 t soy sauce
2 t sesame oil
kecap manis or sweet soy sauce for serving. Set aside.
Finally, in a bowl beat four organic eggs with a small amount of water. You are now ready to WOK and ROLL, baby!
Heat a wok until hot and add a generous amount of the vegetable oil. Add ALL the veggies and chili and stir fry over high heat until the cabbage just begins to wilt, 2 or 3 minutes. Now add the soy sauce, sesame oil and cilantro and fry for another half a minute or so. Don’t overcook, you want the veggies to stay crunchy!
Heat two more teaspoons of the vegetable oil in a non-stick frying pan, add eggs and cook over high heat, lifting edges so all of the unset eggs cook. When egg is cooked, add all the veggies, flip omelette in half and (here’s the tricky part!) cut in half and slide each serving onto warm plates! The vegetables will be over-flowing, so don’t worry if they all don’t quite “fit” into the egg! Drizzle generously with kecap manis and you will enjoy the most crunchy, healthy and divine dinner! (and La Diva BETS you get hooked on Kecap Manis too!)
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Originally posted 2009-01-16 22:08:00.