Recipe: Shrimp Egg Foo Yung

Shrimp Egg Foo Yung
From: Kelly~WA

4 eggs
1/2 cup cooked or canned shrimp
4 tbsp peanut or corn oil
1/4 cup chopped onions
1/4 cup chopped fresh mushrooms
1 chopped scallion
1 cup fresh bean sprouts
1/2 tsp sugar

----SAUCE--
2 tsp cornstarch
1/2 cup chicken broth
1 tbsp soy sauce
1/4 tsp ginger
1/4 tsp dry mustard

Beat eggs until light. Cut shrimp into small pieces.

In 1 Tbsp oil, saute onions, mushrooms and scallion for 1 minute. Add bean sprouts, shrimp; stir-toss. Add 1 T soy sauce, sugar; mix well. Place in wide bowl and cool. Beat in beaten eggs. PANCAKES: In a wide skillet heat oil and ladle in 1/4 of the egg mixture to form omelets. Cook until eggs brown on one side; turn, brown other side. SAUCE: Stir cornstarch into chicken broth to dissolve. Add soy sauce, ginger or mustard. Bring to boil, cook until thickens. Pour over eggs, serve with boiled or fried rice.