| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Vegetables, Grains | Chinese | Chinese, Eggs, Ceideburg 2 | 4 | Servings |
INGREDIENTS
| 1 | c | (250 mL) water |
| 4 | ts | (20 mL) cornstarch |
| 1 | ts | (5 mL) sugar |
| 2 | ts | (10 mL) soy sauce |
| 2 | ts | (10 mL) instant chicken bouillon granules |
| 8 | Eggs | |
| 1/2 | ts | (2 mL) salt |
| 1/8 | ts | (0.5 mL) pepper |
| 8 | Fresh medium mushrooms | |
| 3 | tb | (45 mL) vegetable oil |
| 8 | Ounces (225 g) bean sprouts | |
| 8 | Ounces (225 g) fresh shrimp | |
| 4 | Green onions | |
| 1 | Stalk celery | |
| 2 | Green onions, thinly sliced |
INSTRUCTIONS
These are called "omelets" but they're really a foo-young variation. Yummy stuff and easy to do. 1. Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium beat until mixture boils and thickens, about 5 minutes. 2. Combine eggs, salt and pepper in medium bowl. Beat until frothy. 3. Finely chop mushrooms. Heat 1 tablespoon (15 mL) of the oil in small skillet. Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg mixture. 4. Wash and drain sprouts. Remove shells and veins from shrimp. Finely chop shrimp, 4 of the onions and celery. Mix sprouts, shrimp, chopped onions and celery into egg mixture. 5. For each omelet, heat 1/2 tablespoon (7 mL) of the oil in large skillet or 7-inch (18 cm) omelet pan. Cook over medium heat until hot. Pour 1/2 cup (125 mL) egg mixture into oil. Cook until light brown, 2 to 3 minutes on each side. Stack omelets on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced green onions. Makes 4 servings (2 omelets each). From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455. Posted by Stephen Ceideberg; March 1 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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