Egg Foo Yung (chinese Omelet) Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
Egg Mixture:,
4 ounce: Shelled and deveined cooked shrimp,
2 large: Eggs, beaten with 2 teaspoons water
1 cup: Bean sprouts,
1/4 cup: Chopped scallions, green onions
1/8 tsp: Salt,
Dash each garlic powder and white pepper,
2 tsp: Peanut or vegetable oil,
Sauce:,
1 1/2 tsp: Soy sauce,
1 tsp: Each cornstarch and rice vinegar,
Dash ground ginger,
1/2 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 1/4 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 1/4 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.
Source from luhu.jp
sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick
skillet heat oil; drop a scant 1/4 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 1/4 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.
Source from luhu.jp