Title: Egg Foo Yung (Chinese Omelet)
Categories: Chinese, Eggs
Yield: 2 Servings

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.

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