Shrimp Egg Foo Yung
Well, I tried Egg Foo Yung at a local Chinese restaurant for
the first time the other day and YUM! Loved that sauce they pour
all over it too! So, here we go:
Egg Foo Yung
- 4 eggs
- 1/2 cup cooked
or canned shrimp
- 4 tablespoons peanut or corn oil
- 1/4 cup
- 1/4 cup chopped dried black mushrooms
- 1 chopped
- 1 cup fresh bean sprouts
- 1/2 teaspoon granulated
- 2 teaspoons cornstarch
- 1/2 cup chicken
- 1 tablespoon soy sauce
- 1/4 teaspoon ginger
- 1/4 teaspoon
- Soak the mushrooms in water for 30 minutes or
until soft. Discard the tough stems and drain and chop. Beat eggs
until light. Cut shrimp into small pieces. In 1 tablespoon oil,
sauté onions, mushrooms and scallion for 1 minute. Add bean sprouts,
shrimp; stir-toss. Add 1 tablespoon soy sauce, sugar; mix well.
Place in wide bowl and cool. Add the beaten eggs to this mixture
and stir well.
- 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.
with boiled or fried rice.
Posted by WingsFan91 at Recipe Goldmine 8/8/2001 5:45 am.