Oyster omelet

Yield: 6 Servings

Measure Ingredient
16 \N Oysters
¼ cup Lean pork
¼ cup Fresh mushrooms
⅛ cup Bamboo shoots
2 \N Scallion stalks
4 \N Eggs
1 cup Milk
½ teaspoon Salt (up to)
3 tablespoons Oil
1 tablespoon Cornstarch
½ cup Cold water
1 teaspoon Soy sauce
1 teaspoon Oyster sauce

1. Shell oysters. Shred pork. Slice mushrooms and bamboo shoots. Mince scallion stalks.

2. Beat eggs. Stir in milk, salt, oysters and minced scallion.

3. Heat oil. Add shredded pork and stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms and bamboo shoots; stir-fry 2 minutes more.

4. Add egg mixture and cook as in "Basic Omelet". When the bottom sets, fold omelet in half with a spatula. Turn it over and lightly brown the other side.

5. Meanwhile in a saucepan, blend cornstarch and cold water to a paste.

Then add soy and oyster sauce and heat, stirring, until mixture thickens.

Pour over omelet and serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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