this is called "foo yung" in china and it is a classic dish which may be flavored with any ingredients you have on hand. it is a quick and delicious omelet.
3 tbsp sunflower oil
2 leeks,trimmed and sliced
12 ounces of raw jumbo shrimp'
4 tbsp cornstarch
1 tsp salt
2 1/3 cups sliced mushrooms
3/4 cup bean sprouts
6 eggs
deep fried leeks, to garnish,(optional) or you can use a scallion
heat oil in a large preheated wok.add the sliced leeks and stir fry for about 3 minutes
rinse shrimp,and pat dry
mix cornstarch and salt in a bowl.
add shrimp to cornstarch, toss will to coat all over
add shrimp to wok, stir fry for 2 minutes or until shrimp are almost cooked.
add the mushrooms and bean sprouts to wok and stir fry 2 more minutes
lightly beat eggs with 3 tablespoons of water. pour the egg mixture unto the wok and cook until the egg had just set, carefully turning the omelet over once. turn the omelet out onto a clean board and divide into 4 portions and transfer to warm plates. serve hot and garnish
3 tbsp sunflower oil
2 leeks,trimmed and sliced
12 ounces of raw jumbo shrimp'
4 tbsp cornstarch
1 tsp salt
2 1/3 cups sliced mushrooms
3/4 cup bean sprouts
6 eggs
deep fried leeks, to garnish,(optional) or you can use a scallion
heat oil in a large preheated wok.add the sliced leeks and stir fry for about 3 minutes
rinse shrimp,and pat dry
mix cornstarch and salt in a bowl.
add shrimp to cornstarch, toss will to coat all over
add shrimp to wok, stir fry for 2 minutes or until shrimp are almost cooked.
add the mushrooms and bean sprouts to wok and stir fry 2 more minutes
lightly beat eggs with 3 tablespoons of water. pour the egg mixture unto the wok and cook until the egg had just set, carefully turning the omelet over once. turn the omelet out onto a clean board and divide into 4 portions and transfer to warm plates. serve hot and garnish