Shrimp Egg Foo Yung Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs,
1/2 cup: Cooked Or Canned Shrimp,
4 tbsp: Peanut Or Corn Oil,
1/4 cup: Chopped Onions,
1/4 cup: Chopped Fresh Mushrooms,
1: Chopped Scallion,
1 cup: Fresh Bean Sprouts,
1/2 tsp: Sugar,
SAUCE
2 tsp: Cornstarch,
1/2 cup: Chicken Broth,
1 tbsp: Soy Sauce,
1/4 tsp: Ginger,
1/4 tsp: Dry Mustard,
Directions:
Beat eggs until light. Cut shrimp into small pieces. In 1 T oil,
saute onions, mushrooms and scallion for 1 minute. Add bean sprouts,
shrimp; stir-toss. Add 1 T soy sauce, sugar; mix well. Place in wide
bowl and cool. Beat in beaten eggs. PANCAKES: In a wide skillet
heat oil and ladle in 1/4 of the egg mixture to form omelets. Cook
until eggs brown on one side; turn, brown other side. SAUCE: Stir
cornstarch into chicken broth to dissolve. Add soy sauce, ginger or
mustard. Bring to boil, cook until thickens. Pour over eggs, serve
with boiled or fried rice.
Source from luhu.jp
saute onions, mushrooms and scallion for 1 minute. Add bean sprouts,
shrimp; stir-toss. Add 1 T soy sauce, sugar; mix well. Place in wide
bowl and cool. Beat in beaten eggs. PANCAKES: In a wide skillet
heat oil and ladle in 1/4 of the egg mixture to form omelets. Cook
until eggs brown on one side; turn, brown other side. SAUCE: Stir
cornstarch into chicken broth to dissolve. Add soy sauce, ginger or
mustard. Bring to boil, cook until thickens. Pour over eggs, serve
with boiled or fried rice.
Source from luhu.jp