| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Chinese | Chinese, Eggs | 1 | Servings |
INGREDIENTS
| 4 | lg | Eggs |
| 1 | c | Bean Sprouts |
| 2 | tb | Pork, BBQ's, optionl |
| 1 | c | Ham, cooked, chopped |
| 1 | c | Shrimp, shelled |
| 2 | Green onion stalks, sliced | |
| 2 | tb | Peas and carrots |
| 1/2 | ts | Sugar |
| ds | White pepper | |
| 1 | tb | Flour |
| Salt, to taste |
INSTRUCTIONS
Combine omelet ingredients in a large bowl. Mix well. Heat 7 inch skillet with 2 ts. oil at medium to high heat. Pour 1/2 of mixture in pan, spreading to even thickness. Cook for 1 1/2 minutes, until lightly browned. Turn and cook for another 1 1/2 minutes. Remove, and cook the second half of the mixture. The meat/vegetables can vary, though the bean sprouts are a "must". Do not expect the mixture to wait long. It will turn watery, and should be used as soon as possible. Serve with Foo Yung sauce and rice, but each is optional. From: _The Joy of Wokking_ , Martin Yan (can cook) IBSN 0-385-18342-9 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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