| shrimp Omelets (china) 1 Cup Water
4 Teaspoons Cornstarch
1 Teaspoon Granulated Sugar
2 Teaspoons Soy Sauce
2 Teaspoons Instant Chicken Bouillon Granules
8 Eggs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
8 Fresh Medium Mushrooms
3 Tablespoons Vegetable Oil
8 Ounces Bean Sprouts
8 Ounces Fresh Shrimp
4 Scallions
1 Stalk Celery
2 Scallions, Thinly Sliced combine Water, Cornstarch, Sugar, Soy Sauce And Bouillon In Small Saucepan. Cook Over Medium Heat Until Mixture Boils And Thickens, About 5 Minutes. Combine Eggs, Salt And Pepper In Medium Bowl. Beat Until Frothy. finely Chop Mushrooms. Heat 1 Tablespoon 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 Tablespoon Of The Oil In Large Skillet Or 7-inch 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. Garnish With Sliced Scallions. makes 8 Omelets. |
