Recipe: shrimp egg foo yung
Shrimp Egg Foo Yung
Well, I tried Egg Foo Yung at a local Chinese restaurant for the first time the other day and YUMMMM!!!! Loved that sauce they pour all over it too!! So, here we go:
1/2 cup cooked or canned shrimp
4 tablespoons peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped dried black mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 teaspoon granulated sugar
2 teaspoons cornstarch
1/2 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon ginger
1/4 teaspoon dry mustard
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain and chop. Beat eggs until light. Cut shrimp into small pieces. In 1 tablespoon oil, sauté onions, mushrooms and scallion for 1 minute. Add bean sprouts, shrimp; stir-toss. Add 1 tablespoon soy sauce, sugar; mix well. Place in wide bowl and cool. Add the beaten eggs to this mixture and stir well.
Pancakes: In a wide skillet heat oil and ladle in 1/4 of the egg mixture to form omelets. Cook until eggs brown on one side; turn, brown other side.
Sauce: Stir cornstarch into chicken broth to dissolve. Add soy sauce, ginger or mustard. Bring to boil, cook until thickens. Pour over eggs.
Serve with boiled or fried rice.