Egg Foo Yung (Chinese Omelet)
| Yield: | 2 Servings |
| Categories: | Chinese, Eggs |
| 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 |
Advertisement