Egg Foo Yung Omelet

• 1 tablespoon vegetable oil
• 1/2 cup thinly sliced onions or chopped scallions
• 1 cup sliced bok choy or cabbage
• 1/2 cup thinly sliced red bell peppers
• 4 eggs
• 1 teaspoon soy sauce
• 1 teaspoon peeled and grated ginger root
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• A few drops of dark sesame oil

1. In an 8- to 10-inch skillet on medium heat, warm the oil.
2. Add the onions or scallions, bok choy or cabbage, and peppers, cover, and cook until tender, about 7 minutes.
3. While the vegetables cook, in a bowl, whisk the eggs with the soy sauce, ginger, and a tablespoon of water.
4. Make the sauce in a small saucepan: Whisk the cornstarch into 1 cup of water.
5. Add the soy sauce and sesame oil.
6. Bring to a boil on high heat, stirring often.
7. Reduce the heat and simmer, stirring constantly until the sauce is clear and thickened.
8. Set aside.
9. Stir the vegetables in the skillet and add additional oil if necessary to prevent sticking.
10. Pour the beaten eggs over the vegetables, lower the heat, cover, and cook until the eggs are set, about 5 minutes.
11. Fold the omelet in half and serve topped with the sauce.

vegetable oil, onions, cabbage, red bell peppers, eggs, soy sauce, ginger root, cornstarch, soy sauce, sesame oil

Taken from www.epicurious.com/recipes/food/views/egg-foo-yung-omelet-377103 (may not work)