5 lg Eggs, slightly beaten
1/2 tsp Salt
4 tb Peanut or corn oil (or more if needed)
3 Shallots. trimmed and cut lengthwise into thin slices
2 Garlic cloves, finely minced
2 oz Fresh snow peas, cut diagonally into thin slices
1 cup Bean sprouts, tails removed, blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork, diced
1 tb sp Chopped Coriander leaves
In a medium bowl, lightly beat eggs with salt.
Over medium-high heat
Preheat wok until hot.
Add 2 table spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds.
Increase to high heat,
Add snow peas, seconds later add bean sprouts
Quickly stir-fry for 1 minute or until vegetables are tender, but still crisp.
Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through.
Remove from the heat.
Add coriander to beaten eggs; mix together.
Reheat wok over medium-high heat until hot.
Add remaining 2 tablespoons oil
When hot, pour in 1/3 cup of egg mixture.
Fry until bottom is golden brown and the edges are crisp (about 1 minute).
Turn patty over and brown other side (about 45 seconds to a minute).
Remove and keep warm.
Fry remaining egg mixture in same manner, adding more
oil if needed.
Arrange omelets on a serving platter.
Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce.
Top with fresh coriander leaves.
After frying omelets, pour off all the oil.
Set wok over high heat,
Add chicken stock, oyster sauce, sugar and white pepper;
Bring to a boil.
Stir in cornstarch mixture until sauce thickens (about
30 seconds).
Add sesame oil.
Makes about 1 cup
Serving Size : 4 people