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Title: Egg Foo Yung (Omelet)
Yield: 2 Servings

Ingredients

      1    egg mixture:
      4 oz shelled and deveined cooked
           -shrimp
      2 lg eggs, beaten with 2
           -teaspoons water
      1 c  bean sprouts
    1/4 c  chopped scallions (green
           -onions)
    1/8 ts salt
      1    dash each garlic powder and
           -white p; epper
      2 ts peanut or vegetable oil
      1    sauce:
  1 1/2 ts soy sauce
      1 ts each cornstarch and rice
           -vinegar
      1    dash ground ginger
    1/2 c  water

Instructions

To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean
sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick
skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil
and cook until set and lightly browned on bottom. Turn patty over and
brown other side; remove to a warmed platter and keep warm. Repeat
procedure with remaining egg mixture, using scant 1/4 cup mixture for
each patty.

To prepare Sauce: In small saucepan combine soy sauce, cornstarch,
vinegar, and ginger, stirring to dissolve cornstarch; gradually stir
in water. Stirring constantly, bring mixture to a boil and cook until
sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top each portion
with half of the sauce.

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