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Egg Foo Yung (Chinese Omelet)
| Ingredients | |||
| ---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 | |
Directions: | |||
| 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. | |||
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