Title: Egg Foo Young
Categories: Egg Asian Sauce
Yield: 1 Servings
| | qt | MEAS ING |
| | | ===================== |
| 6 | | Eggs |
| 1 | | 14 oz can bean sprouts (drained0 |
| 1 | sm | Can salad shrimp (drained) |
| | | Or |
| 1/2 | | - 1 c. chopped chicken or turkey |
| | | Salt and pepper |
| | | DIRECTIONS +++++++++++++++++++++++++++ +++++++++++++++++++++ |
Heat 1 - 2 Tbl. vegetable oil in skillet - Mix eggs and vegetables in large
bowl. Pour egg mixture into skillet (about 1/2 c. per serving) I just
eyeball it and make it about the same as a pancake. Cook until lightly
browned on underside, turn and finish cooking on other side. Remove to
platter and finish cooking using all the egg mixture. Serve with the brown
sauce as follows: Brown Sauce
4 Tbl Cornstarch
1 c water 2 - 3 Tbl Soy sauce 1 tsp instant granular chicken or beef
bouillon Combine all ingredients in small sauce pan - cook, stirring two or
three times until thick and bubbly. Makes about 1 1/3 cups. Courtesy: Joann
Pierce - The Cookie Connection Courtesy of Shareware RECIPE CLIPPER 1.0