Asian Vegetables in Hoisin Sauce

From the Kitchen of: Christine Margaret Marsh Rijssenbeek
Source:

Ingredients:

2 eggs, lightly beaten
2 tablespoons milk
salt and pepper
2 tablespoons sunflower or safflower oil
4 tablespoons Chinese sesame oil
1 small yellow onion, finely sliced
1 medium carrot, finely shredded with a vegetable
peeler

¼ large red pepper, cut into very thin strips
½ pound (about 8 large leaves) Chinese cabbage, cut
into thin shreds
1 cup mung bean sprouts
½ cup green beans, cut into 2" lengths
1/2 large can bamboo shoots, well drained
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sambal oelek (or crushed jalapeno
peppers)
cooked fluffy white rice

Directions:

1. Beat the eggs, milk, salt and pepper together and
heat the oil in a nonstick omelet pan. Cook the omelet
on the bottom in the pan then finish cooking the top
by putting the pan under the oven grill for a minute
or two. Watch it closely as it will burn easily. Slide
the omelet out of the pan onto a cutting board and
slice it into ½" wide strips. Set it aside to cool.

2. Heat the sesame oil in a large wok and sauté the
onion. Add the other vegetables and continue to sauté
just until they are tender, about 5 minutes.

3. Add the strips of omelet, hoisin sauce, soy sauce
and sambal oelek (or crushed jalapeno pepper). Toss
everthing well, just heat through and serve
immediately over fluffy rice.