Ingredients
Sauce
½ cup chicken stock
2 scallions, finely chopped
3 tbsp. light soy sauce
3 tbsp. Shaoxing wine (Chinese rice wine) or sherry
1 ½ tbsp. black vinegar or Worcestershire sauce
1-inch piece of fresh ginger, peeled and grated or finely chopped
2 large cloves garlic, grated or finely chopped
1 tbsp. toasted sesame oil
1 rounded tbsp. cornstarch
Omelets
10 large eggs
2 tbsp. less-sodium soy sauce
1 tbsp. toasted sesame oil
2 cups bean sprouts
1 can (8 oz.) whole water chestnuts, drained and thinly sliced
6 scallions, very thinly sliced on an angle
⅓ cup (a fat handful) snow peas or sugar snap peas, thinly sliced on an angle
1 red chile (such as Fresno), finely chopped
Peanut oil or safflower oil, for frying (about 1/4 cup)
Preparation
Step 1
In a small saucepan, mix all the ingredients for the sauce except the cornstarch. In a small bowl, whisk the cornstarch and about 1/4 cup warm water, then whisk into the saucepan. Bring to a bubble over medium-high heat. Reduce heat to low. Simmer until the sauce thickens and the flavors meld, about 10 minutes.
Step 2
In a large bowl, whisk the eggs, soy sauce, and 1 tbsp. sesame oil. Stir in the bean sprouts, water chestnuts, scallions, snow peas, and chile.
Step 3
In a small nonstick skillet, heat 1 tbsp. peanut oil, one turn of the pan, over medium-high. Add a quarter of the eggs (about 1 cup). Cover and cook until the omelet puffs up and the bottom is browned, 3 to 4 minutes. Flip the omelet over and cook until browned, 2 to 3 minutes more. Slide the omelet onto a plate. Repeat with more peanut oil and the remaining eggs.
Step 4
Serve the omelets topped with the sauce.
