Egg Foo Yung I - cooking recipe

Ingredients
    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
Preparation
    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.

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