Egg Foo Yung (Chinese Omelet) Recipe
Ingredients
| 4 ounces shelled and deveined cooked shrimp, skinned and boned cooked chicken, or boned cooked pork, chopped | ||
| 2 large eggs, beaten with 2 teaspoons water | ||
| Bean sprouts | 1 Cup (16 tbs) (Egg Mixture:) | |
| Scallions | 1/4 Cup (16 tbs), chopped (Egg Mixture:) | |
| Salt | 1/8 Teaspoon (Egg Mixture:) | |
| Dash each garlic powder and white pepper | ||
| 2 teaspoons peanut or vegetable oil | ||
| Soy sauce | 1 1/2 Teaspoon (Sauce:) | |
| Dash ground ginger | ||
| 1 teaspoon each cornstarch and rice vinegar | ||
| Water | 1/2 Cup (16 tbs) (Sauce:) | |
Directions
To Prepare Egg Mixture: In bowl combine shrimp (or chicken or pork), 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.
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.
Chef
