Recipe - Egg Foo Yung (Chinese Omelet)

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini