---------- Recipe via Meal-Master (tm) v8.02

     Title: EGG FOO YUNG (CHINESE OMELET)
Categories: Chinese, Eggs
     Yield: 2 servings

          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
          Dash each garlic powder and
          -white pepper
     2 ts Peanut or vegetable oil
          Sauce:
 1 1/2 ts Soy sauce
     1 ts Each cornstarch and rice
          -vinegar
          Dash ground ginger
   1/2 c  Water

 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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