1/4 cup chicken stock
1 Tablespoon light soy sauce
1 Tablespoon Shoaxing or sherry
2 teaspoons black vinegar or Worcestershire
1/2 teaspoon toasted sesame oil, a drizzle
1 teaspoon cornstarch
1 teaspoon of water
1 teaspoon toasted sesame oil
Salt and pepper
1 tablespoon of vegetable or canola oil
2 scallions, thinly sliced on a bias
A small handful of bean sprouts
A handful of shredded carrots
1/3 cup fresh shrimp, peeled, deveined and chopped
1 tablespoon peeled and grated ginger root
1 large clove garlic, grated
1 1/2 teaspoons light soy sauce
Toasted sesame seeds, for garnish
Makes 1 omelet
In a tiny pot or second small skillet, heat stock, soy, Shoaxing, vinegar and sesame oil. Stir together cornstarch and water in a small bowl to make a slurry. When barely simmering, whisk in cornstarch slurry mixture to thicken a bit. Keep warm until ready to serve.
Whisk up eggs, soy sauce and sesame oil, in a bowl. Set aside until ready to cook. Heat a small 6-inch nonstick skillet over medium to medium-high heat with oil. When oil ripples, add the carrots, scallions, sprouts, ginger and garlic and season with salt and pepper. Add the shrimp and cook for 30 second to a minute, or until pink. Pour eggs over vegetables, stir and cover with lid. Let brown, flip and cook about 1 minute more. Slide omelet onto a plate, spoon gravy over the omelet and sprinkle with sesame seeds to serve.
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