Egg Foo Yong

Directions

1. 1
   In skillet, heat 1 tablespoon salad oil.
2. 2
   Cook and stir green pepper and onion until tender.
3. 3
   Stir in shrimp, bean sprouts, water chestnuts and soy sauce; heat through.
4. 4
   Remove from heat. In bowl, beat eggs until thick and lemon colored.
5. 5
   Stir in shrimp mixture.
6. 6
   In skillet, heat 1 tablespoon salad oil.
7. 7
   Pour egg mixture into hot skillet from a ladle or cup to form patties about 5 inches in diameter.
8. 8
   When patties are set and brown, turn to other side to brown.
9. 9
   Serve warm with Hot Soy Sauce.