2 eggs
3 tablespoons water
1 tablespoon dry sherry
1 tablespoon light soy sauce 1 tablespoon light soy sauce 1 tablespoon walnut or vegetable oil
4 green onions, chopped ¾ cup chopped green pepper
1 cup sliced fresh mushrooms
2 cups drained fresh or canned bean sprouts
1 tablespoon light soy sauce 8 ounces fresh or 1 can (7 ¾ ounces) crab meat, drained and flaked
1 teaspoon toasted sesame seed
1. Beat eggs with water, sherry, and 1 tablespoon soy sauce. Heat half the walnut oil in a small skillet. Cook egg mixture in skillet until set but still moist on top; remove to plate and cut egg into strips.
2. Heat remaining walnut oil in a wok or medium skillet. Cook and stir vegetables and 1 tablespoon soy sauce until vegetables are just tender (about 3 minutes). Add crab meat and omelet strips; cook and stir until thoroughly heated (about 1 minute). Sprinkle with toasted sesame seed. Serve immediately.
4 SERVINGS