| Oyster Omelet
16 Oysters
1/4 cup of lean pork
1/4 cup of fresh mushrooms
1/8 cup of bamboo shoots
2 scallion stalks
4 eggs
1 cup of milk
1/2 teaspoon of salt
2 - 3 tablespoons of oil
1 tablespoon of cornstarch
1/2 cup of cold water
1 teaspoon of soy sauce
1 teaspoon of oyster sauce |
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Shell oysters. Shred pork. Slice mushrooms and bamboo shoots. Mince scallion stalks. Beat eggs. Stir in milk, salt, oysters and minced scallion. Heat oil. Add shredded pork and stir-fry until it loses its pinkness (about 2 minutes). Add mushrooms and bamboo shoots; stir-fry 2 minutes more. Add egg mixture and cook as in "Basic Omelet". When the bottom sets, fold omelet in half with a spatula. Turn it over and lightly brown the other side. Meanwhile in a saucepan, blend cornstarch and cold water to a paste. Then add soy and oyster sauce and heat, stirring, until mixture thickens. Pour over omelet and serve at once. Source: The Thousand Recipe Chinese Cookbook |
