Serves: 5
Total Calories: 107
1. In a small bowl, stir water, soy sauce and cornstarch until smooth set aside.
2. In a heavy 10-inch skillet over medium-high heat, heat oil until very hot, but not smoking. Add 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.
3. 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.
This Oriental Omelet Topping recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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