Serves: 5
Total Calories: 118
In a small bowl, stir water, soy sauce and cornstarch until smooth set aside.
In a heavy 10-inch skillet over medium-high heat, heat oil until very hot, but not smoking. Add carrot, green onions, celery, gingerroot and garlic and stir-fry for 4 minutes or until crisp-tender. Add ham and stir-fry for 1 minute. Reduce heat to medium.
Stir cornstarch mixture and pour into vegetable mixture. Stirring, bring to a boil and boil for 1 to 2 minutes. Remove from heat, cover and keep warm while preparing omelets. Spoon over omelets. Garnish with sliced green onions and orange slices if desired.
This Oriental Omelet Topping recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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