Shrimp Egg Foo Yung Recipe

  • 1/2 cup shrimp (can substitute cooked pork or chicken)
  • 1/2 cup finely chopped green pepper
  • 5 eggs, separated
  • 1/2 onion, minced
  • 1/2 cup finely chopped celery
  • 1 can bean sprouts
  • 1 teaspoon soy sauce
  • Sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons Soy Sauce
  • 1/2 cup Chicken Broth
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
Beat egg yolks. Add shrimp (or pork or chicken), veggies and soy sauce. Mix together. Whip egg whites till stiff. Fold into egg yolk mixture. Fry in hot oil (I use empty water chestnut cans with both ends cut out. Put in skillet with oil. I put about 1/2 cup of mixture into each tin. Use knife to loosen the sides. Remove tin and turn patty over to fry other side.)

Serve on bed of white rice with sauce on top.

Sauce: Heat the sauce ingredients in saucepan over medium heat, stirring constantly until thickened. Pour over Egg Foo Yung patties.

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