Shrimp Egg Foo Yung
Ingredients
| 3/4 lb of medium shrimp, peeled and deveined | ||
| 3/4 cup scallions, minced | ||
| 1/4 cup diced celery | ||
| 2 cups fresh bean sprouts | ||
| 6 eggs, well beaten | ||
| 2 tsp kosher salt | ||
| 1/4 cup soy sauce | ||
| 2 tbs canola oil | ||
| 1 tbs cornstarch | ||
| 2 tsp sugar | ||
| 2 tsp vinegar | ||
| 3/4 cup chicken broth | ||
| 1 cup of rice, cooked according to package directions. |
- Cook rice according to package directions and set aside.
- Add canola oil to a wok or a large saute pan.
- Using high heat saute the shrimp until pink. About 2 minutes. Remove from pan and set aside.
- Combine celery, bean sprouts, scallions, salt and eggs.
- Add shrimp.
- Add a dash of oil in the wok or skillet then add egg mixture.
- keep the pattie well shaped by pushing the egg back into the mixture with a spatula. You may have to cut the pattie in half for better control.
- When brown on one side, turn and brown on the other side. When second side is browned, remove from pan and set aside.
- To make the sauce, combine the soy sauce, corn starch, sugar, vinegar and chicken broth in a sauce pan.
- Cook, stirring constantly, until sauce clears.
- Keep sauce hot.
- Serve with rice drizzled with sauce.
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