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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

EGG FOO YUNG (Chinese Egg Omelet), Chinese

Ingredients
  • 6 eggs
  • ½ lb. bean sprouts
  • 1 can shrimps) drain and
  • 1 can mushrooms) save juice
  • 1 large onion, sliced very thin
  • 2 stalks celery, sliced very thin
  • Salad oil

    • Sauce Ingredients

  • Shrimp and mushroom juices
  • ½ cup water
  • 2 tbsp. cornstarch
  • Mono-sodium glutamate
  • soy sauce to taste
Preparation Instructions

Mix the first 6 ingredients together. Put about ½ inch of salad oil into a frying pan and heat. Taking Only a scoopful of egg mixture at a time, fry in heated oil until brown on both sides. Do not turn until one side is done. Now mix all the sauce ingredients in sauce pan. Cook this until boiling, stirring constantly. Place cooked egg mixture on deep platter. Pour the sauce over it. Serves 4 to 6.

Optional: Place chopped green onions on top.

Contributed by Mrs. Agnes Tsukimura, 1950

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