Egg foo yung (omelet)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Egg Mixture: | ||
| 4 | ounces | Shelled and deveined cooked shrimp |
| 2 | larges | Eggs, beaten with 2 teaspoons water |
| 1 | cup | Bean sprouts |
| ¼ | cup | Chopped scallions (green onions) |
| ⅛ | teaspoon | Salt |
| Dash each garlic powder and white pepper | ||
| 2 | teaspoons | Peanut or vegetable oil |
| Sauce: | ||
| 1½ | teaspoon | Soy sauce |
| 1 | teaspoon | Each cornstarch and rice vinegar |
| Dash ground ginger | ||
| ½ | 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 ¼ 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 ¼ 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.