| 1 |
Slice the pumpkin thinly and steam until tender. (A
microwave oven may be used to cook the pumpkin.) |
| 2 |
Remove any cartilage from the crab meat and roughly
separate the meat. Cut the stems off the mushrooms and slice
thinly. Briefly cook the peas in boiling water. |
| 3 |
Combine the whole egg and the egg whites and mix well. |
| 4 |
Mash the pumpkin in a bowl and gradually stir in the egg
mixed in 3. Add the crab meat and the mushrooms prepared in
2 and season with salt and pepper. |
| 5 |
5 To make the Chinese sauce, combine the water and the
seasonings in a pan and bring to a boil. Stir in the potato starch
mixed with the same amount of water to thicken the sauce. |
| 6 |
6 Heat a wok and add the sesame oil. Turn the heat high, pour
in 1/4 of 4 and stir widely. When the egg is half-done, form a
round omelet, cover and cook both sides over medium heat. Cook
three more omelets in the same way. |
| 7 |
Serve each omelet over hot rice in a bowl, pour the sauce over
and top with the peas. |
