EGG FOO YUNG (OMELET)

• Egg Mixture:
• 4 oz Shelled and deveined cooked
• -shrimp
• 2 lg Eggs, beaten with 2
• -teaspoons water
• 1 c Bean sprouts
• 1 /4 c Chopped scallions (green
• -onions)
• 1 /8 ts Salt
• Dash each garlic powder and
• -white pepper
• 2 ts Peanut or vegetable oil
• Sauce:
• 1 1 /2 ts Soy sauce
• 1 ts Each cornstarch and rice
• -vinegar
• Dash ground ginger
• 1 /2 c 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.