Egg Foo Yung (Chinese Omelet)
|Cleaned cooked shrimp/Skinned and boned cooked chicken, or boned cooked pork, chopped||4 Ounce|
|Bean sprouts||1 Cup (16 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Garlic powder||1 Dash|
|White pepper||1 Dash|
|Peanut oil/Vegetable oil||2 Teaspoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Ground ginger||1 Dash|
|Rice vinegar||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
To Prepare Egg Mixture: In bowl combine shrimp (or chicken or pork), 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.