Shrimp Egg Foo Yung

Ingredients

• 6 medium eggs
• 1/2 tsp. salt
• 1/3 cup small(or diced)cooked shrimp
• 3 tbsps. finely chopped celery
• 1 cup bean sprouts
• 3 tbsps. finely slivered water chestnuts
• 1/3 cup thinly sliced mushrooms
• 1/4 cup vegetable oil
• Sauce:
• 1/2 cup water
• 1 tbsp. cornstarch
• 1 tsp. soy sauce
• 1 beef bouillon cube

Directions

Method:
1. Beat eggs and salt until light and fluffy.

2. Add shrimp, celery, bean sprouts, water chestnuts, and mushrooms.

3.Heat 1 tablespoon oil in small skillet. Pour into skillet 1/2 cup of mixture(1/4 of recipe). Cook over medium heatuntil brown, then turn and brown on the other side.

4. Repeat procedure for other 3 servings. Top with hot egg foo yung sauce.

Sauce:
1. Blend water with cornstarch.

2. Add soy sauce and bouillon cube.

3. Cook over medium heat until sauce thickens. Serve hot.

Submitted 6/13/05.
Source: American Diabetes Assoc. Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Shrimp Egg Foo Yung