Shrimp Foo Yong

4 oz. shrimp, chicken or pork (cooked) 2 lg. eggs, beaten with 2 tsp. water 1 c. bean sprouts 1/4 c. chopped scallions 1/8 tsp. salt Dash garlic powder 2 tsp. peanut or vegetable oil

SAUCE:

1 1/2 tsp. soy sauce 1 tsp. each cornstarch and rice vinegar 1/2 c. water Dash ground ginger

Egg mixture: In bowl combine meat of choice, beaten eggs, bean sprouts, scallions and seasonings. Mix well. In 9 inch skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture using a scant 1/4 cup for each patty.

Sauce: In small saucepan combine soy sauce, cornstarch, vinegar and ginger, stirring to dissolve cornstarch. Gradually stir in water. Stir constantly. Bring mixture to a boil and cook until sauce thickens. Makes 2 servings, 3 to 4 omelette patties each. 3 protein, 1 1/4 vegetable, 1 fat, 5 optional.

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