Yield: 1 Recipe
| Measure | Ingredient |
|---|---|
| 4 | Eggs |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Freshly ground pepper |
| 2 teaspoons | Sherry |
| 3 tablespoons | Oil |
| 2 | Scallions, shredded |
| 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"