Egg Foo Yung (Chinese Omelet) Recipe
Ingredients
Egg Mixture:
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
1 cup bean sprouts
1/4 cup chopped scallions (green onions)
1/8 teaspoon salt
Dash each garlic powder and white pepper
2 teaspoons peanut or vegetable oil
Sauce:
1 1/2 teaspoons soy sauce
Dash ground ginger
1 teaspoon each cornstarch and rice vinegar
1/2 cup water
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.
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