Shrimp Egg Foo Yung
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 eggs 2 teaspoons soy sauce, divided 1/2 teaspoon sugar
1/4 teaspoon salt 1/4 teaspoon white pepper 5-1/2 teaspoons cornstarch, divided
4 tablespoons water, divided 6 ounces fresh bean sprouts, blanched 1/3 cup chopped green onions and tops
2 ounces cooked bay shrimp, rinsed and dranined 3 tablespoons vegetable oil, divided 1/3 cup chicken broth
1 teaspoon dry sherry



1 Beat eggs together in medium bowl with 1 teaspoon soy sauce, sugar, salt and pepper until sugar dissolves. Blend 4 teaspoons cornstarch and 1 tablespoon water in small bowl; beat into egg mixture. Stir in bean sprouts, green onions and shrimp. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add two 1/2 cupfuls egg mixture. As egg spreads, fold it over bean sprouts to form a mound. Cook about 2 minutes, or until egg is set. Turn mounds over and cook 2 minutes longer. Remove from skillet; keep warm. Repeat procedure by heating 1 tablespoon oil in same skillet for each batch, adjusting heat when pan becomes too hot. Combine chicken broth, 2 tablespoons water, remaining 1 teaspoon soy sauce and sherry in small saucepan; bring to boil. Blend remaining 1-1/2 teaspoons cornstarch and 1 tablespoon water in small bowl; stir into broth mixture. Cook and stir until mixture boils and thickens. Serve sauce over foo yung patties.

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