International Recipes
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:
Ingredients
Egg Foo Yung
- 4 eggs
- 1/2 cup cooked or canned shrimp
- 4 tablespoons peanut or corn oil
- 1/4 cup chopped onions
- 1/4 cup chopped dried black mushrooms
- 1 chopped scallion
- 1 cup fresh bean sprouts
- 1/2 teaspoon granulated sugar
Sauce
- 2 teaspoons cornstarch
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1/4 teaspoon ginger
- 1/4 teaspoon dry mustard
Instructions
Egg Foo Yung
- 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 and toss. Add 1 tablespoon soy sauce, sugar; mix well. Place in a 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.
- Serve with boiled or fried rice.
Attribution
Posted by WingsFan91 at Recipe Goldmine 8/8/2001 5:45 am.