Name: Egg Foo Yung (Chinese Omelet)
Yield: 4 servings
Ingredients: 4 ounces shrimp shelled, deveined, cooked; 2 large eggs beaten with 2 ts water; 1 cup mung bean sprouts; 1/4 cup onions green, chopped; 18 teaspoon salt; 1 x garlic powder dash; 1 dash white pepper; 2 teaspoons vegetable oil peanut or vegetable; 1 1/2 teaspoon soy sauce, tamari; 1 teaspoon cornstarch; 1 teaspoon rice vinegar; 1 x ginger ground, dash; 1/2 cup water

Servings: 4 persons

4 ounces shrimp shelled, deveined, cooked
2 large eggs beaten with 2 ts water
1 cup mung bean sprouts
1/4 cup onions green, chopped
18 teaspoon salt
1 x garlic powder dash
1 dash white pepper
2 teaspoons vegetable oil peanut or vegetable
1 1/2 teaspoon soy sauce, tamari
1 teaspoon cornstarch
1 teaspoon rice vinegar
1 x ginger ground, dash
1/2 cup water

1
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well.
2
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.
3
Turn patty over and brown other side; remove to a warmed platter and keep warm.
4
Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty.
5
To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water.
6
Stirring constantly, bring mixture to a boil and cook until sauce thickens.
7
TO Serve: Transfer patties to 2 warmed plates and top each portion with half of the sauce.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Egg Foo Yung (Chinese Omelet)

How did you like this recipe?