| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood, Grains, Meats |
Chinese |
Chinese, Eggs, Seafood |
2 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/2 |
c |
Cooked Or Canned Shrimp |
| 4 |
tb |
Peanut Or Corn Oil |
| 1/4 |
c |
Chopped Onions |
| 1/4 |
c |
Chopped Fresh Mushrooms |
| 1 |
|
Chopped Scallion |
| 1 |
c |
Fresh Bean Sprouts |
| 1/2 |
ts |
Sugar |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Chicken Broth |
| 1 |
tb |
Soy Sauce |
| 1/4 |
ts |
Ginger |
| 1/4 |
ts |
Dry Mustard |
INSTRUCTIONS
SAUCE
Beat eggs until light. Cut shrimp into small pieces. In 1 T oil, saute
onions, mushrooms and scallion for 1 minute. Add bean sprouts, shrimp;
stir-toss. Add 1 T soy sauce, sugar; mix well. Place in wide bowl and
cool. Beat in beaten eggs. PANCAKES: In a wide skillet heat oil and
ladle in 1/4 of the egg mixture to form omelets. Cook until eggs brown on
one side; turn, brown other side. SAUCE: Stir cornstarch into chicken broth
to dissolve. Add soy sauce, ginger or mustard. Bring to boil, cook until
thickens. Pour over eggs, serve with boiled or fried rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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