Recipe Details

Summary

Name: Egg Foo Yung (Chinese Omelet)

Category: Rice

Ingredients and Directions

---Egg Mixture---

4 oz shrimp, shelled, deveined, cooked

2 each eggs, beaten with 2 ts water

1 cup bean sprouts

1/4 cup onions, green, chopped

1/8 teaspoon salt

1 garlic powder, dash

1 pepper, white, dash

2 teaspoon oil, peanut or vegetable

---Sauce---

1 1/2 teaspoon soy sauce

1 teaspoon cornstarch

1 teaspoon rice vinegar

1 ginger, ground, dash

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.