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Chinese-Style Vegetable Omelets
These veggie-packed omelets are inspired by egg foo young, minus the deep-frying and gloppy brown gravy. They’re a great way to use up leftover vegetables. We call for cabbage, onion and bell pepper, but bean sprouts, mushrooms and scallions also are good choices; you’ll need a total of about 4 cups raw vegetables. To boost the protein, stir in some chopped cooked shrimp, pork or chicken. And for a fun twist, make St. Paul sandwiches, which actually come from St. Louis. Slather the Sriracha mayo on white bread, then tuck the omelet, lettuce, tomato and pickles inside.
tablespoon Sriracha OR chili-garlic sauce