Shrimp Egg Foo Yung

Posted by WingsFan91 8/8/2001 5:45 am

Well, I tried Egg Foo Yung at a local Chinese restaurant for the
first time the other day and YUMMMM!!!! Loved that sauce they pour
all over it too!! So, here we go:

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

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.

Serve with boiled or fried rice.

Shrimp Egg Foo Yung

6 strips bacon, diced
1 medium onion, chopped
2 cans bean sprouts, drained
1 package frozen, cleaned shrimp
Salt
6 eggs

Cook onion and bacon over low heat in a heavy skillet until
done.
When bacon is crisp, add shrimp which have been thawed and
cut into thin strips.
Add bean sprouts and salt and cook 2 to 3
minutes.
Place in bowl and allow mixture to cool.
When cool, add
eggs and a dash of water.
Beat mixture until light.
Drop mixture by
tablespoon into hot skillet, using oil or drippings to fry.
Cook
until patties are brown on one side; turn and brown other side.
Total time should be about 5 minutes.
Place patties on a hot
platter.
Before serving, top with chopped scallions and sauce.

Serve over boiled rice.

Serves 4 to 6.

Sauce
1 cube beef bouillon
3/4 cup water
2 teaspoons soy sauce
1 tablespoon cornstarch

Cook over low flame until thickened.