Egg Foo Yong

• 23 cup water
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon vegetable bouillon granules
• 1 teaspoon ketchup (optional)
• 8 large eggs
• 12 teaspoon salt
• 18 teaspoon fresh ground pepper
• 12 teaspoon ground ginger
• 1 cup fresh bean sprout, cut in half
• 12 cup finely chopped onion
• 1 tablespoon cooking oil
• 23 cup frozen peas

1. SAUCE: Stir water into cornstarch in small saucepan until smooth.
2. Add soy sauce, sugar, bouillon powder and ketchup.
3. Heat ad stir until boiling and thickened.
4. Keep warm.
5. Makes 3/4 cup sauce.
6. FOR THE EGGS: Beat eggs, salt, pepper and ginger together in medium bowl.
7. Add bean sprouts.
8. Stir.
9. Saute onion in cooking oil in frying pan for about 2 minutes until soft.
10. Add peas.
11. Saute until heated through.
12. Cool slightly.
13. Stir into egg mixture.
14. Spoon about 1/4 cup egg mixture into frying pan.
15. Cook both sides until browned.
16. Do not burn.
17. Repeat with remaining egg mixture.
18. Serve with 1 tablespoons sauce over each omelet.
19. Makes 10 omelets.
20. Companys Coming Asian Cooking.

water, cornstarch, soy sauce, sugar, vegetable bouillon granules, ketchup, eggs, salt, ground pepper, ground ginger, fresh bean sprout, onion, cooking oil, frozen peas

Taken from www.food.com/recipe/egg-foo-yong-161109 (may not work)