Shrimp Egg Foo Yung Recipe

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Shrimp Egg Foo Yung Ingredients

4 eggs
1/2 cup cooked or canned shrimp
4 tbsp peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped fresh mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 tsp sugar

SAUCE

2 tsp cornstarch
1/2 cup chicken broth
1 tbsp soy sauce
1/4 tsp ginger
1/4 tsp dry mustard

A Recipe for
Shrimp Egg Foo Yung

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

This is a recipe for Shrimp Egg Foo Yung from the recipe cookbook of Recipes-to-go (Asian)

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Shrimp Egg Foo Yung recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”
Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)

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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
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Shrimp Egg Foo Yung

There is a lot more juice in grapefruit than meets the eye.
Author Unknown

Shrimp Egg Foo Yung Directions

Beat eggs until light. Cut shrimp into small pieces. In 1 T oil,
saute onions, mushrooms and scallion for 1 minute. Add bean sprouts,
shrimp; stir-toss. Add 1 T soy sauce, sugar; mix well. Place in wide
bowl and cool. Beat in beaten eggs. 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.

Serves: 2

Shrimp Egg Foo Yung Recipe brought to you by Recipes To-Go

Shrimp Egg Foo Yung Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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