Egg Fu Yung (Tortillitas chinas)

Norma Carr, From Hawaiian Cuisine 1964

• 6 eggs
• 1 c. flaked crabmeat
• 1 T. shoyu
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 T. cornstarch
• 1/2 c. shredded onions
• 1 c. shredded bamboo shoots
• 1/2 c. shredded celery
• Oil for frying

Sauce:

• 2 tsp. cornstarch
• 1 T. shoyu
• 1 T. catsup
• 1 tsp. sherry
• 1/2 c. water

Break eggs into large bowl. Add crabmeat, shoyu, salt, pepper and cornstarch. Beat mixture with beater 1 minute. Place 2 tablespoons oil in pan and sauté onions, bamboo shoots and celery for 1 minute. Remove and let cool. Add vegetables to eggs and crabmeat and mix well. Reheat pan and place about 1/4 inch oil in bottom. Bring to medium heat. Make circular omelets about 3 inches in diameter. Brown both sides. For sauce: Combine cornstarch, shoyu, catsup, sherry and water and bring to a boil. Simmer until mixture thickens, stirring constantly. Pour over omelets. Garnish with parsley or green onions.