---------- Recipe via Meal-Master (tm) v8.02
  
       Title: OLD-FASHIONED EGG FU YUNG
  Categories: Oriental, Cheese/eggs
       Yield: 4 servings
  
       5 lg Eggs; slightly beaten
     1/2 ts Salt
       4 tb Peanut or corn oil
            - (or more if needed)
       3    Shallots; trimmed
            - cut lengthwise,
            - into thin slices
       2    Garlic cloves; finely minced
       2 oz Fresh snow peas
            - cut diagonally
            - into thin slices
       1 c  Bean sprouts; tails removed,
            - blanched and drained
       4 oz Small bay shrimp
     1/2 lb Barbecued pork; diced
       1 tb Chopped Coriander leaves
            -=OR=- Green onions
 
 ---------------------EGG FU YUNG SAUCE---------------------
     3/4 c  Chicken stock
   1 1/2 ts Oyster sauce
     1/4 ts Sugar
       1 pn White pepper
       1 ts Cornstarch; mixed with
       1 tb Water
       3 dr Asian sesame oil
  
   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, bean
   sprouts; quickly stir-fry for almost 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 and
   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.
  
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