Shrimp Egg Foo Yung

Ingredients

• Servings: 6


• 8 ounces fresh bean sprouts, rinsed and drained


• 1 cup cooked small shrimp


• 8 eggs, beaten


• 1 (4.5 ounce) can sliced mushrooms


• 2 large green onions, chopped


• 1/2 teaspoon salt


• 3 tablespoons vegetable oil


• 1 1/2 cups chicken broth


• 2 tablespoons soy sauce


• 1/4 teaspoon salt


• ground white pepper, to taste


• 2 tablespoons cornstarch


• 2 tablespoons cold water

Recipe

Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins



• in a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. mix thoroughly.


• heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. add oil and turn heat back to medium-high. pour in 1/2 cup of egg mixture into pan. push cooked egg up over shrimp with a spatula to form a patty. fry until golden brown, turning once, about 4 minutes.


• repeat with remaining egg mixture. if you need to, add more oil. keep patties warm.


• in a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. bring to a boil. mix cornstarch and water; stir into broth mix. cook and stir until thickened (about 10 seconds). pour over patties.