| Celery Fu Yung - Serves 6 | |
| 3 tbl salad oil 3 cups thinly sliced celery 1½ tbl cornstarch 1 tbl soy sauce ¾ tsp salt pinch ground red pepper |
6 eggs 1 tbl cornstarch 1 tbl soy sauce 1 cup chicken broth 1 tbl dry sherry |
| Saute celery in oil until tender crisp. (5 minutes). Remove 1 cup of the celery. In a bowl combine the next 4 ingredients with the beaten eggs. Mix well. Add the celery remaining in the pan. Now to the pan mix the remaining ingredients with the cup of reserved celery. Cook until thick and smooth. Keep warm. In another pan heat oil and pour 2 tbl of the egg mixture in and cook small omelets, turning once to brown the second side. Put the omelets on a serving platter and serve with celery sauce (rice is an optional but excellent addition) | |