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Title: Shrimp Omeletes
Categories: Chinese, Eggs, Ceideburg 2
Yield: 4 servings
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
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.
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