1. Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm. 2. Heat skillet or wok with 1 1/2 T oil over high heat. 3. Add garlic and stir for 10 seconds. 4. Add carrot, bamboo shoots and mushrooms and stir for 1 minute. 5. Add remaining vegetables and continue stirring for another minute. 6. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute. 7. Add cornstarch and stir to thicken. 8. Mound on a platter. 9. Combine eggs, salt and pepper. 10. Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet. 11. To serve, lay omelet over vegetables on platter and cover with sauce. 12. Cut into wedges like a pie. 13. I served this over cooked rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
