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Home Stuffed Pepper Soup With Instant Rice

Shrimp And Egg Foo Yung Recipe

Ingredients

How to make it

  • For the sauce:
  • Combine all of the ingredients in a small sauce pan and bring to a boil, stirring constantly.
  • Cook for 1 minute or until the sauce becomes translucent. Set aside.
  • Combine the mushrooms, bean sprouts, eggs and shrimp and beat.
  • Place an 8 inch frying pan on med. high and add 1 tbs of oil.
  • When the oil is hot scoop 1/3 of the mixture into frying pan.
  • Cook until the bottom is set and golden brown.
  • Turn, carefully, and cook until the other side is golden brown.
  • Remove from pan and keep warm.
  • Cook the remaining egg mixture the same way.
  • When the last omelet is cooking, begin warming the sauce.
  • Top with the sauce and serve.
  • Source: The Complete Oriental Cook Book
  • My shrimp were size 56-65. If using smaller, don't cut the shrimp

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The Cook

gaspesiangal Ottawa, Canada

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