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
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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Sex is good, but not as good as fresh, sweet corn. |
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This Recipe for Shrimp Egg Foo Yung is one of thousands in the Recipes-to-go Egg Cookbook.
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This is a recipe for Shrimp Egg Foo Yung from the recipe cookbook of Recipes-to-go (Egg)
Chemicals, n: Noxious substances from which modern foods are made. |
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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
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Life is a banquet, and most poor suckers are starving. |
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No man in the world has more courage than the man who can stop after eating one peanut. |
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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A bagel is a doughnut with the sin removed. |
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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