Egg Foo Yong Recipe
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Ingredients
1/2 cup water
10 medium unpeeled shrimp
4 eggs, beaten
1/4 cup water
Pinch of salt
1 tablespoon vegetable oil, divided
1 slice gingerroot
1/4 cup plus 2 tablespoons bean sprouts, divided
1/4 cup plus 2 tablespoons chopped green onions, divided
Egg Foo Yong Sauce
Directions
Bring 1/2 cup water to a boil, add shrimp, and cook 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and chop shrimp.
Combine eggs, 1/4 cup water, and salt.
Heat 1 teaspoon oil in a large skillet.
Add gingerroot, stir-fry 1 to 2 minutes.
Remove gingerroot from skillet, set aside.
Add 2 tablespoons bean sprouts and 2 tablespoons green onions, stir-fry 1 minute.
Add 2 tablespoons shrimp to mixture, stir-fry 1 minute.
Spoon 1/4 cup egg mixture into skillet, shaping mixture into a 3-inch circle with a spatula.
Cook until browned on one side, turn and brown other side.
Repeat procedure using reserved gingerroot and remaining bean sprouts, onions, shrimp, and egg mixture.
Serve with Egg Foo Yong Sauce.
Drain well; rinse with cold water.
Peel and chop shrimp.
Combine eggs, 1/4 cup water, and salt.
Heat 1 teaspoon oil in a large skillet.
Add gingerroot, stir-fry 1 to 2 minutes.
Remove gingerroot from skillet, set aside.
Add 2 tablespoons bean sprouts and 2 tablespoons green onions, stir-fry 1 minute.
Add 2 tablespoons shrimp to mixture, stir-fry 1 minute.
Spoon 1/4 cup egg mixture into skillet, shaping mixture into a 3-inch circle with a spatula.
Cook until browned on one side, turn and brown other side.
Repeat procedure using reserved gingerroot and remaining bean sprouts, onions, shrimp, and egg mixture.
Serve with Egg Foo Yong Sauce.
