Egg foo yung (chinese 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.

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