THE CHINESE COOK BOOK
131
SHRIMP OMELET
芙
FO蓉
YUNG蝦
HAR
- 12 eggs
- 1 pound shrimp
- 2 onions
- 2 cups bamboo shoots
- 2 cups water chestnuts
- 2 cups mushrooms
(a) Beat the eggs well and put them in a bowl with oil and salt.
(b) Cut the onions, shrimp, bamboo shoots, water chestnuts, and mushrooms into threads 1½ inches long.
(c) Mix together all of the ingredients and fry in boiling oil until done.
(d) Put all in a bowl and add Chinese gravy.
