Recipe - Fresh Water-Chestnut Omelet

20 Whole fresh water chestnuts
Or 2 8oz cans
12 lg Eggs
1 One half teaspoon Salt
3 tablespoon Olive oil
3 Whole scallions trim,
Peel, cut 1/4"

Use a knife to peel dark skin off fresh water chestnuts. If using canned
water chestnuts, rinse and drain. Slice into rounds. Place water
chestnuts in
a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a
wok
on its stand over high heat for 1 minute. Add oil; swirl to coat sides of
wok.
Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a
spatula,
lifting sections of eggs onto sides of wok, until puffed slightly and
lightly
browned, 2 to 6 minutes. Turn onto a plate. Top with scallions, cut into
wedges, and serve.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996