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Egg Foo Yung I

By: Arliss

"This is a simple recipe that we use for brunch when camping."

Rate/Review | Read Reviews (13)

What to Drink?
	Riesling
	Cranberry Martini
	Best Lemonade Ever

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 cup cooked shrimp - peeled, deveined and chopped
1 cup fresh bean sprouts
1 (5 ounce) can water chestnuts, drained and sliced
3 tablespoons soy sauce
5 eggs
1 tablespoon vegetable oil
2 tablespoons cornstarch
1/4 cup cold water
2 cups chicken broth
2 tablespoons soy sauce

Directions

Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.