Recipes from China :: Chinese Main Dish Seafood
1 c. water
4 tsp. cornstarch
1 tsp. sugar
2 tsp. soy sauce
2 tsp. instant chicken bouillon granules
8 eggs
1/2 tsp. salt
1/8 tsp. pepper
8 fresh med. mushrooms
3 Tbsp. canola (or other vegetable) oil
8 oz. bean sprouts
8 oz. fresh shrimp
4 scallions
1 stalk celery
2 scallions, thinly sliced
Combine water, cornstarch, sugar, soy sauce and bouillon in small saucepan. Cook over med. heat until mixture boils and thickens, about 5 mins. Combine eggs, salt and pepper in med. bowl. Beat until frothy.
Finely chop mushrooms. Heat 1 Tbsp. of the oil in small skillet. Cook mushrooms in the oil 1 minute. Stir mushrooms into egg mixture. 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.
For EACH omelet, heat 1/2 Tbsp. of the oil in large skillet or 7-in. omelet pan. Cook over med. heat until hot. Pour 1/2 c. egg mixture into oil. Cook until light brown, 2 to 3 mins. on each side. Stack omelets on serving plates. Pour warm soy sauce mixture over omelets. Garnish with sliced scallions.
Makes 8 omelets.
