Egg Foo Yung I

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup cooked shrimp - peeled, deveined and chopped
• 1 cup fresh bean sprouts
• 1 (5 ounce) can water chestnuts, drained and sliced
• 3 tablespoons soy sauce
• 5 eggs
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups chicken broth
• 2 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat 1 tablespoon oil in a large skillet over medium heat. saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. heat through, then remove skillet from heat and set aside.
• heat 1 tablespoon oil in a second large skillet. in a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. fry until browned, then turn and fry on other side until browned. drain, place on an oven-safe platter and keep warm in oven until read to serve.
• to make hot soy sauce: in a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. serve with warm patties.