Crab Meat And Bean Sprouts With Omelette Strips
|Dry sherry||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Green onions||4 Small, chopped|
|Chopped green pepper||3⁄4 Cup (12 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Drained fresh bean sprouts/Canned bean sprouts||2 Cup (32 tbs)|
|Fresh crab meat/One 7 3/4 ounces can crab meat||8 Ounce, drained, flaked|
|Toasted sesame seed||1 Teaspoon|
Beat eggs with water, sherry, and 1 tablespoon soy sauce.
Heat half the walnut oil in a small skillet.
Cook egg mixture in skillet until set but still moist on top; remove to plate and cut egg into strips.
Heat remaining walnut oil in a wok or medium skillet.
Cook and stir vegetables and 1 tablespoon soy sauce until vegetables are just tender (about 3 minutes).
Add crab meat and omelet strips; cook and stir until thoroughly heated (about 1 minute).
Sprinkle with toasted sesame seed.