Shrimp Egg Foo Yung Recipe

Ingredients
<br>- 8 ounces fresh bean sprouts, rinsed and drained
<br>- 1 cup cooked small shrimp
<br>- 8 eggs, beaten
<br>- 1 (4.5 ounce) can sliced mushrooms
<br>- 2 large green onions, chopped
<br>- 1/2 teaspoon salt
<br>- 3 tablespoons vegetable oil
<br>- 1 1/2 cups chicken broth
<br>- 2 tablespoons soy sauce
<br>- 1/4 teaspoon salt
<br>- ground white pepper, to taste
<br>- 2 tablespoons cornstarch
<br>- 2 tablespoons cold water
<br><p></p>Directions
<br>step 1: In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
<br>step 2: 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.
<br>step 3: Repeat with remaining egg mixture. If you need to, add more oil.  Keep patties warm.
<br>step 4: 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.
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Ingredients
- 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

Directions
step 1: In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
step 2: 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.
step 3: Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
step 4: 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.

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