Vegetable Surprise (Stir Fry) - cooking recipe

Ingredients

Sauce (you may want to double this)
1 teaspoon soy sauce
1/2 teaspoon Tabasco sauce
1 1/2 tablespoons vinegar
2 1/2 teaspoons sugar
1 1/2 tablespoons ketchup
1/4 cup stock
3/4 teaspoon cornstarch (whisked with a little liquid to make a paste)
Stir fry
1 1/2 tablespoons oil
2 garlic cloves, chopped
1/2 cup shredded carrot
1/2 cup shredded bamboo shoot
1/2 cup shredded mushroom
1/4 cup shredded celery
1/2 cup shredded zucchini
1/2 cup bean sprouts
2 scallions, shredded
1 teaspoon sugar
1 1/2 teaspoons sesame oil
1 teaspoon salt
1/2 cup stock
1 teaspoon cornstarch
1 teaspoon oil
2 small eggs, beaten
1/2 teaspoon salt
1 dash pepper

Preparation

Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm.
Heat skillet or wok with 1 1/2 T oil over high heat.
Add garlic and stir for 10 seconds.
Add carrot, bamboo shoots and mushrooms and stir for 1 minute.
Add remaining vegetables and continue stirring for another minute.
Add sugar, sesame oil, salt and stock. Cover and cook 1 minute.
Add cornstarch and stir to thicken.
Mound on a platter.
Combine eggs, salt and pepper.
Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet.
To serve, lay omelet over vegetables on platter and cover with sauce.
Cut into wedges like a pie.
I served this over cooked rice.