Egg foo yung from doug
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| ¼ | cup | Bean sprouts |
| 12 | Salad shrimp | |
| ¼ | Celery stock sliced | |
| 1 | teaspoon | Mushrooms |
| 1 | Chopped green onion | |
| 1 | Clove garlic | |
| 2 | teaspoons | Oil |
| 1 | cup | Chicken stock |
| 1 | teaspoon | Kitchen bouquet |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Corn starch |
| 2 | teaspoons | Water |
Directions
Brown sauce: In small sauce pan combine chicken stock, kitchen bouquet, soy sauce, and sugar. Mix corn starch and water to make a paste and add. Beat eggs in small bowl. heat wok and add oil. After coating bottom of pan with oil and garlic add shrimp, bean sprouts, celery, green onions and mushrooms to pan. Cook 1 min, add egg over vegetables and cook like omelet. Submitted By JERRY HAVENS On 03-09-95