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1.
In a small food processor, puree garlic, peppercorns, cilantro stems,
lemon grass or peel, if using, and jalapeno until finely minced.
2.
Coat a wok or large skillet with cooking spray and stir-fry the
pureed mixture for about 2 minutes over medium-high heat. Add the
bell pepper, stirring, and cook about 2 more minutes; add 1 to 2
tablespoons water if vegetables start to stick.
3.
Add onion and snow peas and stir, adding a little more water if
needed. Lower heat, cover and cook vegetables just until soft, stirring
occasionally. Add the tomatoes, sprinkle with sugar and remove from
heat. Adjust to taste with salt.
4.
Meanwhile, coat a 10-inch nonstick omelet pan with cooking spray
and place over medium heat. Lightly beat fish sauce into eggs and
egg whites. Pour egg mixture into hot omelet pan; reduce heat.
5.
After about 30 seconds, use a spatula to lift the outside edge of
the eggs, tilting the skillet to let the uncooked egg run under
the cooked portion. Continue until only a thin layer of uncooked
eggs remains on top.
6.
Spoon part of the cooked vegetables evenly over the center of the
omelet. Fold one side over the filling and gently slide the omelet
onto a platter. Cut in half, place on individual serving plates
and top with the remaining veggies. Sprinkle with cilantro leaves
and serve.
Serves
2
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