* 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. Repeat with remaining egg mixture and oil as needed to make 2 omelets. To assemble, spread some of the sauce onto each omelet. Arrange steamed vegetables on one quarter of each omelet, fanning vegetables to edge of omelets. Fold each omelet over vegetables; fold again. Top with additional sauce and sprinkle with nuts. Jo Anne Merrill recipe from my files.