Side Pannel
Egg Foo Yung (Chinese Omelet)
Egg Foo Yung (Chinese Omelet)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Eggs, Chinese
Ingredients List
- Egg Mixture:
- 4 oz Shelled and deveined cooked
- -shrimp
- 2 lg Eggs, beaten with 2
- -teaspoons water
- 1 c Bean sprouts
- 1/4 c Chopped scallions (green
- -onions)
- 1/8 ts Salt
- Dash each garlic powder and
- -white pepper
- 2 ts Peanut or vegetable oil
- Sauce:
- 1 1/2 ts Soy sauce
- 1 ts Each cornstarch and rice
- -vinegar
- Dash ground ginger
- 1/2 c 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.
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.
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