Chinese Omelets

• 1 cup chicken stock
• 1 tbsp oyster sauce
• 1 tbsp dry sherry
• 1 tbsp cornstarch
• 10 None eggs
• 3 cups bean sprouts, coarsely chopped
• 1 None fresh small red Thai chili pepper, finely chopped
• 2 None baby eggplant, finely chopped
• 4 None green onions, thinly sliced
• 1 tbsp peanut oil

1. Combine stock, oyster sauce and sherry in a small saucepan on high heat. Bring to a boil. Mix cornstarch and 1/4 cup water. Stir into sauce. Cook until sauce boils and thickens.
2. Beat eggs in a large bowl. Stir in bean sprouts, chili pepper, eggplant and 3/4 of the onion.
3. Heat some of the oil in 7-inch nonstick skillet on medium heat. Add 1/2 cup of egg mixture. Flatten egg mixture with spatula; cook, uncovered, until browned and bottom is set. Turn, cook other side. Repeat with remaining egg mixture to make a total of 8 omelets.
4. Divide omelets among serving dishes. Drizzle with sauce and sprinkle with remaining onion.

chicken stock, oyster sauce, sherry, cornstarch, eggs, bean sprouts, chili pepper, baby eggplant, green onions, peanut oil

Taken from recipes-plus.com/api/v2.0/recipes/30465 (may not work)