3 tablespoons vegetable oil
2 teaspoons chopped garlic
3/4 cup shredded carrots
3/4 cup shredded napa cabbage
3/4 cup bean sprouts
1/4 cup chopped green onion
2 tablespoons chopped fresh cilantro
2 tablespoons soy sauce
1/2 teaspoon sugar
3 eggs, beaten well
1 teaspoon Asian sesame oil
1 teaspoon salt
1) Heat a wok or a medium skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat pan. Add garlic and toss until fragrant.
2) Add carrots and toss until they are shiny and beginning to soften, about 15 seconds. Add napa cabbage, bean sprouts and green onion and toss well.
3) Add cilantro, soy sauce, and sugar, and cook, tossing often, until cabbage and carrots are just tender, 1 to 2 minutes more. Transfer to a plate and spread it out into a single layer to help it cool quickly.
4) Meanwhile, combine eggs, sesame oil, and salt in a medium bowl. Stir with a fork to combine everything well. When the carrot mixture is no longer steaming, add it to eggs and stir quickly to prevent eggs from sticking and mix everything well. (If using Brown Sauce, make it now and keep warm until serving time.)
5) To cook omelets, use either a wok or a small deep skillet, so that you can make plump pancakes. Heat wok or skillet over high heat. Add about one-third of remaining oil and swirl to coat pan. Add about one-third of egg-vegetable mixture and tilt pan to spread it out a little. Fold down edges gently as they set, and keep swirling to encourage uncooked egg to contact pan. Shake pan to loosen omelet.
6) When omelet is mostly set, flip it over to cook other side. Cook until the omelet is set in center, and then transfer to a serving plate. Repeat to make two more omelets, and serve hot or warm.
Yield: 3 servings