Egg Foo Yung I Recipe

Ingredients
<br>- 1 tablespoon vegetable oil
<br>- 1 green bell pepper, chopped
<br>- 1 onion, chopped
<br>- 1 cup cooked shrimp - peeled, deveined and chopped
<br>- 1 cup fresh bean sprouts
<br>- 1 (5 ounce) can water chestnuts, drained and sliced
<br>- 3 tablespoons soy sauce
<br>- 5 eggs
<br>- 1 tablespoon vegetable oil
<br>- 2 tablespoons cornstarch
<br>- 1/4 cup cold water
<br>- 2 cups chicken broth
<br>- 2 tablespoons soy sauce
<br><p></p>Directions
<br>step 1: Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
<br>step 2: Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
<br>step 3: To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.
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Ingredients
- 1 tablespoon vegetable oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 cup cooked shrimp - peeled, deveined and chopped
- 1 cup fresh bean sprouts
- 1 (5 ounce) can water chestnuts, drained and sliced
- 3 tablespoons soy sauce
- 5 eggs
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 2 tablespoons soy sauce

Directions
step 1: Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
step 2: Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
step 3: To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.

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