Makes 4 servings
|3||to 5 tablespoons vegetable oil, divided|
|8||fresh medium mushrooms, finely chopped|
|2||teaspoons soy sauce|
|2||teaspoons instant chicken bouillon granules|
|1/8||teaspoon black pepper|
|8||ounces bean sprouts|
|8||ounces shrimp, shelled, deveined and finely chopped|
|4||green onions with tops, finely chopped|
|1||stalk celery, finely chopped|
|Cooked whole shrimp and slivered green onions for garnish|
- Heat 1 tablespoon oil in small skillet. Add mushrooms; cook 1 minute. Remove from skillet; set aside.
- Combine cornstarch, water, soy sauce, bouillon granules and sugar in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.
- Combine eggs, salt and pepper in large bowl. Beat until frothy. Add sprouts, shrimp, chopped onions, celery and mushrooms; mix well.
- For each omelet, heat 1/2 tablespoon oil in 7-inch omelet pan or skillet. Pour 1/2 cup egg mixture into pan. Cook until lightly browned, 2 to 3 minutes on each side, gently pushing cooked portion to center and tilting skillet to allow uncooked portion to flow underneath.
- Stack omelets on serving plate. Pour warm soy sauce mixture over omelets. Garnish, if desired.
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