Omelette With Bean Sprouts
|Bean sprouts||2 Tablespoon|
|Canned bamboo shoots||1 Tablespoon|
|Peanut oil||2 1⁄2 Teaspoon|
|Pork drippings||1 Teaspoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Pepper white||To Taste (Few Shakes)|
|Ginger sherry||1⁄2 Teaspoon|
|Sesame oil||2 Drop (Few Drops Required)|
|Hot chicken stock||1 Tablespoon|
Pick over the bean sprouts, discarding any seed pods.
Cut the bamboo shoots into thin strips.
Cut the spring onion lengthwise, then into short lengths.
Chop these finely and keep them apart.
Beat the eggs.
Heat together the oil and pork dripping in a frying-pan.
Add the bean sprouts and bamboo shoots and fry them for 1 minute.
Add the seasonings, sherry, sesame oil and stock and cook for 1 minute, tossing the vegetables about.
Turn the beaten eggs into this mixture and as soon as it will come together form into an omelet.
Turn on to a heated serving dish.