Egg Foo Yung (Chinese Omelet)

Ready in 1 hour

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Ingredients

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Dash garlic powder
Dash ground ginger
2 ts Peanut oil; or vegetable oil
2 lg Eggs; beaten with 2
1 1/2 ts Soy sauce
4 oz shrimp; Shelled and deveined cooked
1/2 c Water
1/8 ts Salt
1 c Bean sprouts
1/4 c scallions; Chopped
Sauce:
Egg Mixture:
1 ts cornstarch; and rice, Each

Original recipe makes 2

Servings  

Preparation

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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Calories Per Serving: 479 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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