Egg Foo Yung – Chinese OmeletPosted in : Omelets on by : Daphne
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.