Egg Foo Yung Recipe
Ingredients
| Vegetable oil | 1/4 Cup (16 tbs) | |
| 8 eggs, slightly beaten | ||
| Bean sprouts | 1 Can (10oz), drained | |
| Water chestnuts | 1 Can (10oz), drained | |
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Mushroom | 1 Can (10oz), drained | |
| 2 green onions (with tops), chopped | ||
| Chicken broth | 1 Can (10oz), condensed (Have ready at serving time:) | |
| Water | 1/2 Cup (16 tbs) (Have ready at serving time:) | |
| Soy sauce | 2 Tablespoon (Have ready at serving time:) | |
| Cornstarch | 2 Tablespoon (Have ready at serving time:) | |
| Cold water | 2 Tablespoon (Have ready at serving time:) | |
Directions
Heat oil in 10-inch skillet over medium-high heat until hot.
Mix eggs, bean sprouts, water chestnuts, shrimp, mushrooms and onions.
Pour 1/2 cup egg mixture into skillet.
Push cooked egg up over shrimp and vegetables with broad spatula to form a patty.
Cook until patty is set and golden brown, about 2 minutes.
Turn; cook other side until golden brown, about 2 minutes longer.
Repeat with remaining egg mixture.
Wrap, label and freeze no longer than 1 month.
Mix eggs, bean sprouts, water chestnuts, shrimp, mushrooms and onions.
Pour 1/2 cup egg mixture into skillet.
Push cooked egg up over shrimp and vegetables with broad spatula to form a patty.
Cook until patty is set and golden brown, about 2 minutes.
Turn; cook other side until golden brown, about 2 minutes longer.
Repeat with remaining egg mixture.
Wrap, label and freeze no longer than 1 month.
Chef
