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.
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.
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.