“From my collection of handwritten recipes.”
READY IN:
22mins
SERVES:
2
YIELD:
1 omelet
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick over crabmeat to remove any cartilage or shell. Soak mushrooms in a bowl of warm water until soft, about 15 minutes. Remove stems and discard. Cut caps into thin strips. Coarsely chop water chestnuts and bamboo shoots. Beat eggs with salt and pepper. In a wok, heat oil over high heat until just smoking. Add minced ginger and scallions and stir fry until fragrant, about 10 seconds. Add crabmeat, mushrooms, water chestnuts, and bamboo shoots and stir fry 3 minutes, tossing to blend well. Add bean sprouts and toss to mix. Reduce heat to medium. Pour beaten eggs over crabmeat mixture and cook over moderate heat until omelet is set, about 3 minutes. Serve at once.

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