This "Shrimp Egg Foo Yung" recipe is a definite keeper! Yummy, yum, yum! I often have bean sprouts in the fridge (leftover from another recipe) that I have no idea what to do with. Never again! I was attracted to this recipe because the recipe description said I could freeze it. I used fresh button mushrooms (not caned). I divided the egg mixture among 6 mini-quiche dishes and baked it at 350 for 45 minutes because I wanted to freeze it in the cooled quiche dishes (which have lids for the freezer). By chance, this recipe had a very attractive presentation when prepared this way ("uniform pancake-like circular patties" - not browned though). I loosened the egg mixture from the quiche dishes while it was still hot because I wanted to be able to remove it easily after freezing. The defrosted "patties" reheated in my toaster oven tasted good; however, I can gobble these up quickly, so I am not likely to ever freeze them again. I had made a very delicious homemade chicken stock to make the "chicken-broth sauce" with (which I had planed to thicken with cashew nut flour because I don't eat cornstarch); however, I decided I really enjoyed the way this "Shrimp Egg Foo Yung" tasted without the sauce (which was more convenient for reheating from the freezer anyway, especially in single portions). I repurposed the chicken stock. I will definitely make the base of this recipe (no "chicken-broth sauce") again and again. Thank you Kimber for sharing your recipe.
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This "Shrimp Egg Foo Yung" recipe is a definite keeper! Yummy, yum, yum! I often have bean...