Egg foo yung (chinese omelet)
Yield: 2 Servings E
Ingredients:
- 4 oz Shelled and deveined cooked -shrimp
- 2 lg Eggs beaten with 2 -teaspoons water
- 1 c Bean sprouts
- 1/4 c Chopped scallions (green -onions)
- 1/8 ts Salt Dash each garlic powder and -white pepper
- 2 ts Peanut or vegetable oil Sauce:
- 1 1/2 ts Soy sauce
- 1 ts Each cornstarch and rice -vinegar Dash ground ginger
- 1/2 c Water
Instructions:
To prepare Egg mixture: In bowl combine shrimp beaten eggs bean sprouts scallions and seasonings mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture using scant 1/4 cup mixture for each patty. To prepare Sauce: In small saucepan combine soy sauce cornstarch vinegar and ginger stirring to dissolve cornstarch; gradually stir in water. Stirring constantly bring mixture to a boil and cook until sauce thickens. TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce.
