This is my recipe for Egg Fu Yung that my son loves.
5 Large Eggs (beaten with 1 tablespoon water) 1/4 to 1/2 lb. cooked shrimp (shelled, deveined and cut into sections) 1/4 cup fresh mung bean sprouts
Brown Sauce: 2 tablespoons corn starch 1/4 cup Soy Sauce 1 cup water Salt and pepper to taste (preferably white pepper)
Heat frying pan while you mix the batter for the egg omelets. Add two tablespoons vegetable oil to hot pan, making sure to coat the bottom evenly. Add approximately 1/4 to 1/2 cup of batter to make each omelet (depending on how big you want them). Cook until egg sets and flip over. Continue until batter runs out. Set aside.
Stir all ingredients for brown sauce together and simmer in a small saucepan, stirring constantly, until sauce thickens and the sauce loses its opaqueness.
Serve the Egg Fu Yung with white rice and brown sauce over it.