Mushroom Egg Foo Yung Recipe
Summary
Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Ingredients
| Eggs | 3 Large | |
| Mushrooms | 8 Ounce, sliced | |
| 1/3 cup chopped green onions | ||
| Bean sprouts | 1 Cup (16 tbs), drained | |
| Pepper | 1/8 Teaspoon | |
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Cornstarch | 1 1/2 Teaspoon | |
| Soy sauce | 2 Teaspoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Water | 1/2 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
Directions
In medium bowl beat eggs well.
Stir in mushrooms, onion, bean sprouts, pepper and shrimp.
Microwave at High 3 1/2 to 5 minutes, or until mixture is soft set, stirring 2 or 3 times.
Cover and set aside.
Preheat browning dish at High 5 minutes.
Using a 1/2-cup measure, place mixture on dish.
Push to form four patties.
When sizzling stops, turn patties over.
Microwave 1 to 1 1/2 minutes, or until firm and set.
Cover and set aside to keep warm.
In small bowl combine cornstarch, soy sauce, bouillon, water and sugar.
Microwave at High 2 to 3 minutes, or until thickened, stirring once or twice during cooking.
Serve sauce over patties.
Stir in mushrooms, onion, bean sprouts, pepper and shrimp.
Microwave at High 3 1/2 to 5 minutes, or until mixture is soft set, stirring 2 or 3 times.
Cover and set aside.
Preheat browning dish at High 5 minutes.
Using a 1/2-cup measure, place mixture on dish.
Push to form four patties.
When sizzling stops, turn patties over.
Microwave 1 to 1 1/2 minutes, or until firm and set.
Cover and set aside to keep warm.
In small bowl combine cornstarch, soy sauce, bouillon, water and sugar.
Microwave at High 2 to 3 minutes, or until thickened, stirring once or twice during cooking.
Serve sauce over patties.
Chef
