1 and 1⁄2 tsp cornstarch
1⁄2 c vegetable broth (or 1 tsp miso paste in water)
1⁄4 tsp sugar
1 tsp soya sauce
1⁄2 tsp onion powder
1⁄4 tsp pepper
Whisk together all ingredients in small pot and heat over medium
heat till thick, about 5 minutes. Set aside.
Then:
10 eggs
1 tsp salt
1⁄2 tsp pepper
1 tsp sesame oil (or brown a handful of sesame seeds in 1 tsp veg
oil before sautéeing veggies)
1 c diced onion
1 c sliced mushrooms
2 c diced celery
2 c mung bean sprouts
3 green onions, chopped
1 c water chestnuts, finely chopped
2 tbsp soya sauce
1⁄2 tsp cornstarch
Whisk first four ingredients in a bowl.
Heat oil in ovenproof
frying pan over medium-high heat.
Add next three ingredients and sauté three
minutes, till onion is tender. Add last three ingredients and sauté two
minutes.
Preheat broiler.
Whisk cornstarch and soya sauce in small glass.
Add to the frying
pan, mix well with veggies and heat 1 minute.
Pour egg mixture evenly over
veggies and cook about 4 minutes, or until edges are firm.
Place frying pan under broiler on middle rack of oven.
Cook until
top begins to brown, about three minutes.
Remove from oven and let sit 5
minutes; drizzle with gravy just before serving.
Serve with brown rice or buttered toast.
