| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | Appetizers, Chinese | 6 | Servings |
INGREDIENTS
| 6 | Eggs | |
| 2 | tb | Green onions; minced |
| 1/2 | ts | Pepper |
| 1 | ts | Salt |
| 1 | lb | Bean sprouts |
| 1 | c | Crabmeat or shrimp cooked |
| 1 | tb | Cornstarch |
| 1 | tb | Sugar |
| 3 | ts | Soy sauce |
| 1/2 | c | Water |
INSTRUCTIONS
SAUCE BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL. SERVE WITH SAUCE. SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL THICKENED. SERVE OVER THE EGG FOO YUNG From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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