1. Bring the stock to a boil in a saucepan. Add the soy sauce,
wine and pepper. Turn down the heat. Give the cornflour mixture
a stir and gradually pour it into the stock while stirring
constantly until the sauce thickens. Add the sesame oil and stir
once more. Keep the sauce warm.
2. Combine the meat, vegetables, eggs, salt and pepper and mix
well.
3. Heat a wok and add the 2 cups corn oil. When the oil is very
hot, about 350_ F., ladle in onefourth of the egg mixture. The
egg will float; as it sets, ladle in another fourth of the
mixture. Continue until you have 4 omelettes frying. Deepfry the
omelettes until the bottoms are lightly browned, then turn them
over and brown the other side. Use 2 spatulas to remove each
omelettefrom the wok, pressing lightly to squeeze out some of the
excess oil. Place on a serving platter. Reheat the sauce until
hot, stirring once or twice. Pour the sauce over the omelets and
serve.
1. Heat a wok over medium heat until hot. Add 2 tablespoons
oil. Add the meat and vegetables. Stir fry a few seconds and add
the salt and pepper. Continue to stir fry for 2 minutes. Turn off
the heat and spread the cooked mixture on a platter to cool
slightly. Clean out the wok.
2. In a large mixing bowl, combine the beaten eggs with the meat
and vegetable mixture.
3. Reheat the Wok. When the oil is very hot, pour in the egg
mixture. use a spatula to push the mixture back and forth as the
eggs set. Flip portions of the egg mixture over so that it browns
slightly on the outside, and turn offthe heat while the egg
mixture is still soft on the inside. Serve hot.
