Egg Foo Yung (chinese Omelet)

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Title: EGG FOO YUNG (CHINESE OMELET)
Categories: Chinese, Eggs
Yield: 2 servings

Egg Mixture:
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

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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