Mother’s Purse
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Mother’s Purse
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| Servings |
| 6-8purses |
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Ingredients
- 2tbsp cooking oil
- 1/4cup each: diced raw shrimpdiced carrot, diced jicama, fresh corn kernels, yellow chives (1-inch strips), diced red bell pepper, diced yellow onion
- 6 – 8 thin egg white omelets
- 6 – 8 green onion stripsparboiled until soft and limp
Sauce
- 1/4cup soup stock
- 2tbsp soy sauce
- 2tbsp Chinese rice wine
- 1tsp sesame oil
- 1/4tsp sea salt
- 1tbsp cornstarch
Glaze
- 1/3cup soup stock
- 1tsp sesame oil
- 3/4tsp sugar
- 2tsp cornstarch
Instructions
- Combine sauce ingredients in a medium bowl; set aside. Heat glaze ingredients in a small saucepan; keep warm.
- Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add shrimp and remaining vegetables; toss and stir fry 2 – 3 minutes.
- Add sauce; cook until lightly thickened.
- To serve, place 2 heaping tablespoons of stir-fry mixture in center of an egg white omelet. Gather on top and carefully tie with a green onion strip. Continue making remaining purse omelets.
- Serve in individual plates drizzle with warm glaze.
Recipe Notes
© Yan Can Cook, Inc. 2023