Sweet And Sour Eggs
|Chicken stock||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Peanut oil||1 Tablespoon|
|Tomato paste||1 Teaspoon|
|Frying oil||2 Cup (32 tbs)|
Slice the water chestnuts thinly and the carrot in wedges.
Mix together in a small saucepan the stock, garlic, peanut oil, sugar, vinegar, tomato paste, salt, and cornflour (cornstarch).
Bring to the boil, stirring constantly, then add the vegetables and simmer for 4-5 minutes.
Beat each egg separately with 1 teaspoon water.
Heat a little oil in a small omelet pan and make 4 omelets, one after the other.
Fold the omelets and place on a serving dish.
Pour the sauce over and serve.