Fresh Water-Chestnut Omelet Recipe
20 whole fresh water chestnuts
1 or 2 8-oz cans
12 large eggs
1 1/2 tsp salt
3 tbsp olive oil
3 whole scallions -- trim,
1 peel, cut 1/4
Use a knife to peel dark skin off fresh water chestnuts. If using
canned water chestnuts, rinse and drain. Slice into rounds. Place
water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1
to 2 minutes. Place a wok on its stand over high heat for 1 minute.
Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg
mixture. Gently move eggs in wok with a spatula, lifting sections of
eggs onto sides of wok, until puffed slightly and lightly browned, 2
to 6 minutes. Turn onto a plate. Top with scallions, cut into wedges,
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
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