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How To make Egg Foo Yung (Chinese Omelet)

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Ingredients
 
 

Egg Mixture:


4
oz
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

garlic powder, dash
1

pepper, white, dash
2
teaspoon
oil, peanut or vegetable
 
 

 
 

Sauce:


1 1/2
teaspoon
soy sauce
1
teaspoon
cornstarch
1
teaspoon
rice vinegar
1

ginger, ground, dash
1/2
cup
water

Directions:
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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