5 lg Eggs; slightly beaten
1/2 ts Salt
4 tb Peanut or corn oil
- (or more if needed)
3    Shallots; trimmed
- cut lengthwise,
- into thin slices
2    Garlic cloves; finely minced
2 oz Fresh snow peas
- cut diagonally
- into thin slices
1 c  Bean sprouts; tails removed,
- blanched and drained
4 oz Small bay shrimp
1/2 lb Barbecued pork; diced
1 tb Chopped Coriander leaves
-=OR=- Green onions

-EGG FU YUNG SAUCE –
3/4 c Chicken stock
1 1/2 ts Oyster sauce
1/4 ts Sugar
1 pn White pepper
1 ts Cornstarch; mixed with
1 tb Water
3 dr Asian sesame oil

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat,
preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides.
When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to
high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for
almost 1 minute or until vegetables are tender but still crisp. Toss in the
shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove
from the heat. Add coriander to beaten eggs; mix together. Reheat wok over
medium-high heat until hot. Add remaining 2 tablespoons oil and when hot,
pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the
edges are crisp (about 1 minute). Turn patty over and brown other side
(about 45 seconds to a minute). Remove and keep warm. Fry remaining egg
mixture in same manner, adding more oil if needed. Arrange omelets on a
serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve
omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
After frying omelets, pour off all the oil. Set wok over high heat, add
chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir
in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame
oil. Makes about 1 cup.