Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lg Eggs; slightly beaten - cut diagonally
1/2 ts Salt - into thin slices
4 tb Peanut or corn oil 1 c Bean sprouts; tails removed,
- (or more if needed) - blanched and drained
3 Shallots; trimmed 4 oz Small bay shrimp
- cut lengthwise, 1/2 lb Barbecued pork; diced
- into thin slices 1 tb Chopped Coriander leaves
2 Garlic cloves; finely minced -=OR=- Green onions
2 oz Fresh snow peas

---------------------EGG FU YUNG SAUCE--------------------------
3/4 c Chicken stock 1 ts Cornstarch; mixed with
1 1/2 ts Oyster sauce 1 tb Water
1/4 ts Sugar 3 dr Asian sesame oil
1 pn White pepper

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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