Title: FOO YUNG HAI
Categories: Chinese, Eggs
Yield: 4 servings
3 oz Crab meat, cooked chicken or
-shrimp (optional)
4 tb Peanut oil
1 Spring onion, shredded
-(green onion)
1 oz Bamboo shoots, shredded
1 c Bean sprouts
5 Eggs
1/4 ts Salt
2 tb Water
6 tb Chicken stock
1 pn Sugar
1 ts Soy sauce
2 ts Ketchup
1 ts Cornstarch
Shred crab meat or chicken if using. Heat 1
tablespoon of oil in pan and fry onion and bamboo
shoots for 1 minute. Beat eggs, add onion, bamboo
shoots, bean sprouts, 1/4 ts salt, 2 tb water and
crab. Heat another tablespoon oil in the pan, add
chicken stock, pinch salt, sugar, soy sauce, ketchup
and cornstarch. Mix all well, bring to the boil and
keep hot while making omelette. Heat 2 tablespoons oil
in omelette pan, stir in egg mixture, cook. Put on hot
dish, pour sauce over. Posted by Linda Davis
