Egg Foo Yung (Chinese Omelet) recipe
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Categories of Recipe
Asian Recipes
China Recipes
Chinese Recipes
Eggs Recipes
Rice Recipes
Shrimp Recipes
Timings & Yeildings
Prepration : 20
Cooking : 20
Total : 40
Yeildings: 2servings
Direction and Ingredients
Amount Ingredient Preparation
4 ounces shrimp shelled, deveined, cooked
2 each eggs beaten with 2 ts water
1 cup bean sprouts
1/4 cup onions green, chopped
1/8 teaspoon salt
1 x garlic powder dash
1 x pepper white, dash
2 teaspoons oil peanut or vegetable
1 1/2 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon rice vinegar
1 x ginger ground, dash
1/2 cup water
 To prepare Egg mixture:  In bowl combine shrimp, 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
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