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Egg Foo Yung - Chinese Omelet
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Recipe Information
Very popular Chinese egg dish



  • Egg Mixture:
  • 4 oz (112 grm). shelled and deveined cooked shrimp
  • 2 large eggs beaten
  • 2 tsp (10 ml) water
  • 1 cup (225 ml) bean sprouts
  • 1/3 cup (80 ml) chopped scallions (green onions)
  • 1/8 tsp (1 ml). salt
  • 1 dash garlic powder
  • 1 dash white pepper
  • 2 tsps. peanut or vegetable oil
  • Sauce:
  • 1-1/2 tsp (7 ml). soy sauce
  • 1 tsp (5 ml). cornstarch
  • 1 tsp (5 ml). rice vinegar
  • 1 dash ground ginger
  • 1/2 cup (125 ml) water
  • Beat eggs with 2 tsp (10 ml) water.
  • Prepare egg mixture in bowl by combining shrimp, beaten eggs, bean sprouts, scallions & seasonings.
  • Mix well.
  • Heat oil in 9" nonstick skillet.
  • Drop a scant 1/4 cup (60 ml) of egg mixture into hot oil and cook until set and lightly browned on bottom.
  • Turn patty over & brown other side.
  • Remove to a warmed platter & keep warm. Repeat procedure with remaining egg mixture, using scant 1/4 cup (60 ml) mixture for each patty.
  • Sauce:
  • In small saucepan combine soy sauce, corn starch, vinegar and ginger, stirring to disolve cornstarch.
  • Gradually stir in water.
  • Stirring constantly, bring mixture to boil and cook until sauce thickens.
  • To serve:
  • Transfer patties to 2 warmed plates and top each portion with half of the sauce.
May be served as a main entree, or one of several dishes as served in a Chinese restaurant. Makes an excellent breakfast.

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