Egg Foo Yung (Chinese Omelet)
chinese, eggs
1 egg mixture:
4 oz shelled and deveined cooked shrimp
2 large eggs, beaten with 2 teaspoons water
1 cup bean sprouts
1/4 cup chopped scallions (green onions)
1/8 teaspoon salt
1 dash each garlic powder and white p; epper
2 teaspoon peanut or vegetable oil
1 sauce:
1 1/2 teaspoon soy sauce
1 teaspoon each cornstarch and rice vinegar
1 dash ground ginger
1/2 cup water
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.
Yield: 2 servings