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1
IN A MEDIUM BOWL, lightly beat eggs with salt.
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2
Over medium-high heat, preheat wok until hot.
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3
Add 2 tablespoons of oil; tilt wok to coat sides.
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4
When hot, add shallots and garlic, stir-fry for 30 seconds.
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5
Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp.
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6
Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through.
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7
Remove from the heat.
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8
Add coriander to beaten eggs; mix together.
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9
Reheat wok over medium-high heat until hot.
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10
Add remaining 2 tablespoons oil and when hot, pour in 13 cup of egg mixture.
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11
Fry until bottom is golden brown and the edges are crisp (about 1 minute).
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12
Turn patty over and brown other side (about 45 seconds to a minute).
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13
Remove and keep warm.
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14
Fry remaining egg mixture in same manner, adding more oil if needed.
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15
Arrange omelets on a serving platter.
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16
Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce.
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17
Top with fresh coriander leaves.
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18
After frying omelets, pour off all the oil.
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19
Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil.
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20
Stir in cornstarch mixture until sauce thickens (about 30 seconds).
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21
Add sesame oil.
