Egg Foo Yung (chinese Omelet)

Serves:

Ingredients:

Egg Mixture:
Dash ground ginger
vinegar
1 ts Each cornstarch and rice
1 1/2 ts Soy sauce
Sauce:
2 ts Peanut or vegetable oil
white pepper
Dash each garlic powder and
1/8 ts Salt
onions)
1/4 c Chopped scallions (green
1 c Bean sprouts
teaspoons water
2 lg Eggs, beaten with 2
shrimp
4 oz Shelled and deveined cooked
1/2 c Water

Method:

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.