| 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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