• 3 Ratings

Fresh vegetables and shrimp are sauteed, then quickly cooked in a mushroom-hoisin sauce. This savory combination becomes the filling for a reduced-fat omelet, which is cooked by swirling the egg mixture in the heated wok.

Martha Stewart Living, September 2000

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John Blais

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the shiitake mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; cut the mushrooms into 1/4-inch slices. Set aside. Pour the liquid through a coffee filter to strain; set aside. Place the eggs, egg whites, salt, and pepper in a medium bowl, and whisk to combine. Divide egg mixture evenly between 2 small bowls, and set aside.

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  • Place the wok over high heat. Add 1/2 teaspoon sesame oil. When hot, add the shrimp, and cook, stirring frequently, until bright pink and just cooked, 2 to 3 minutes. Remove from wok, and place in a small bowl. Add the remaining 1/2 teaspoon sesame oil to the wok. Add the onion and garlic, and cook, stirring constantly until the onion is translucent, about 3 minutes. Add the carrot and red pepper, and cook, stirring frequently, until just tender, about 4 minutes. Add the reserved soaked mushrooms, reserved shrimp, snow peas, and bean shoots, and stir to combine.

  • Push the vegetables and shrimp to the sides of the wok. Add the reserved mushroom-soaking liquid, hoisin sauce, low-sodium soy sauce, cornstarch mixture, ginger, and chile to the center of the wok, and stir until combined and slightly thickened, about 2 minutes. Combine sauce with the vegetables and shrimp. Transfer vegetable-and-shrimp mixture to a bowl, and cover to keep warm.

  • Wipe out the wok, and return to high heat. Add canola oil, and swirl to coat wok. Pour half the egg mixture into the wok; swirl so the egg mixture coats the wok creating an omelet of even thickness, about 10 inches in diameter. Continue to swirl as the egg cooks, about 3 minutes. Once the omelet is completely set and browned on the bottom, use a spatula to loosen it, and slide it onto a plate. Cover to keep warm. Repeat the process with the remaining egg mixture to make a second omelet. Add half the reserved vegetable-and-shrimp mixture to half of each omelet; fold the omelets to cover the vegetable-and-shrimp mixture. Cut omelets in half, and transfer them to serving plates; garnish with snow-pea shoots if desired.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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