SHRIMP EGG FOO YUNG
Ingredients:
4 eggs
1/2 C. cooked or canned shrimp
4 T. peanut or corn oil
1/4 C. chopped onions
1/4 C. chopped dried black mushrooms
1 chopped scallion
1 C. fresh bean sprouts
1/2 tsp. sugar
Sauce:
2 tsp. cornstarch
1/2 C. chicken broth
1 T. soy sauce
1/4 tsp. ginger
1/4 tsp. 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.
B-man
