Seafood: Egg Foo Yung with Shrimp

posted by Mimi Hiller 12-06-101 4:32 PM

Egg Foo Yung with Shrimp

2 cups bean sprouts
1 tbls vegetable oil
1 slice ginger root, minced
6 green onions, chopped
1 rib celery, sliced thin
1/2 lb. mushrooms, sliced
1 cup chopped cooked shrimp
10 eggs, well beaten
1 tsp salt
1/2 tsp pepper
Vegetable oil
Soy sauce

Clean and drain bean sprouts.

Heat a little vegetable oil in a skillet and stir fry sliced ginger root, chopped green onions, thinly sliced celery, sliced mushrooms, and finely chopped shrimp until translucent and crisp.

Combine the above ingredients and the sprouts with the eggs, salt and pepper.

Heat another tablespoon of cooking oil in another skillet. Drop the mixture into the second skillet to form small omelets. Cook until golden brown on both sides.

Serve with soy sauce. Serves: 6

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line