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Prepare Vegetables By Cutting The Asparagus Into 3-Inch Lengths, The Carrots Into 3-Inch Sticks And Green Onions Into 2-Inch Lengths. Shred Radishes And Slice Cucumbers Thin (Optional Ingredients) Use Toasted Walnuts Or Almonds, Chopped In A Large Saucepan, Cook Asparagus, Carrots And Green Onions In A Small Amount Of Boiling, Lightly Salted Water For 7-9 Minutes Until Crisp-Tender; Drain Well. Meanwhile For The Sauce, Stir Together Sweet-Sour Sauce, Pineappple Or Orange Juice And Grated Ginger Root (Or 1/8 Teaspoon Ground Ginger) Set Aside. For Omelets, Combine Eggs And Water In A Small Bowl. Use Fork To Beat Until Combined But Not Frothy. In An 8-10 Inch Skillet With Flared Sides, Heat 1 Teaspoon Of The Oil Until A Drop Of Water Sizzles. Lift And Tilt Pan To Coat All Sides Of Skillet. Add 1/2 Cup Of Egg Mixture And Cook Over Medium Heat. As Eggs Set, Run A Spatula Around The Edge Of The Skillet; Lift Eggs And Let Uncooked Portion Flow Underneath. When Eggs Are Set But Still Shiny, Transfer To A Warm Plate, Cover With Plastic Wrap.
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