Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Water

  2. 4 teaspoons 20ml Cornstarch

  3. 1 teaspoon 5ml Sugar

  4. 2 teaspoons 10ml Soy sauce

  5. 2 teaspoons 10ml Instant chicken - bouillon granules

  6. 8 Eggs

  7. 1/2 teaspoon 2 1/2ml Salt

  8. 1/8 teaspoon 0.6ml Pepper

  9. 8 Fresh medium mushrooms

  10. 3 tablespoons 45ml Vegetable oil

  11. 8 oz 227g Bean sprouts

  12. 8 oz 227g Fresh shrimp

  13. 4 Green onions

  14. 1 Celery

  15. 2 Green onions - thinly sliced

Instructions Jump to Ingredients ↑

  1. These are called "omelets" but they're really a foo-young variation.

  2. Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over medium beat until mixture boils and thickens, about 5 minutes.

  3. Combine eggs, salt and pepper in medium bowl. Beat until frothy.

  4. Finely chop mushrooms. Heat 1 tablespoon of the oil in small skillet. Cook mushrooms in the oil for 1 minute. Stir mushrooms into egg mixture.

  5. 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.

  6. For each omelet, heat 1/2 tablespoon of the oil in large skillet or 7-inch (18 cm) omelet pan. Cook over medium heat until hot. Pour 1/2 cup 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.

  7. Garnish with sliced green onions.

  8. From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD


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