EGG FOO YUNG

HEARTLY AND FULL OF FLAVOR, THIS CAN BE COOKED EITHER AS ONE LARGE OMELET OR AS AN INDIVIDUAL OMELETS. EITHER WAY, IT IS CLEVER WAY OF USING UP LEFT-OVERS SUCH AS COOKED HAM, SEAFOOD, CHICKEN, PORK OR VEGETABLES.

INGREDIENTS :

• 1 cup bean sprout
• 1 cup cabbage, julienne 
• 6 Chinese dried mushrooms soaked for 25 minutes in warm water
• 1 cup canned water chestnuts, julienne
• 1/2 cup imitation crab, cut into thin strip
• 4 eggs
• 1/2 teaspoon sugar
• 1 teaspoon rice wine
• 4 tablespoon cooking oil
• salt and ground pepper to taste

DIRECTIONS :

• Drain the mushroom, cut off and discard the stems; slice the caps finely and mix with the remaining vegetables.
• Heat half the oil in a large frying pan, add the imitation crabs and vegetables and toss the mixture over heat for 1 minutes. Set aside and let it cool.
• Beat the eggs in a bowl. Add the meat and vegetables and mix well.
• In a non-stick pan, heat the remaining oil. pour in the egg mixture and tilt the pan so it covers the base.
• When the omelet has set on the underside, sprinkle the top with salt, pepper and sugar.
• Invert a plate over the pan, turn both over, and slide it back into the pan to cook the other side.