Ready in 1 hour
Try this Fresh Water-Chestnut Omelet recipe, or contribute your own. "June" and "Eggs" are two of the tags cooks chose for Fresh Water-Chestnut Omelet.
Cuisine: AmericanMain Ingredient:
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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 MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
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