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