Yield: 1 Recipe
|⅛ teaspoon||Freshly ground pepper|
|1 tablespoon||Shredded bamboo shoots|
|1 cup||Peeled small shrimp|
|1 cup||Loose packed bean sprouts|
|½ tablespoon||Soy sauce|
|1 pack||Foo young sauce|
Beat eggs lightly in a bowl and stir in salt, pepper and sherry. Heat 1 T.
oil in the wok. Stir fry scallions and bamboo shoots for 1½ minutes.
Add shrimp, bean sprouts and soy sauce and stir fry for 1 more minutes.
Remove from heat and let cool for a few minutes. Then stir into egg mixture. Heat 2 T. oil in the wok. Add the egg mixture and coook the omelette until set and lightly browned on the one side. Fold the omelette and continue cooking for a few seconds. Invert the omelette onto a serving dish. Serve with Foo Young Sauce.
Source: "COOKING WITH A WOK"