Egg Foo Young With Shrimp

Name: Egg Foo Young With Shrimp
Ingredients: 2 (8 ounce) packages small cooked shrimp; 1 stalk celery, slivered; 0.5 (16 ounce) bag Chinese vegetables; 3 tablespoons green onions, chopped; 1 (8 ounce) can water chestnuts, slivered; 1/3 cup mushroom, sliced; 6 eggs; 1/2 teaspoon salt; 1/3 cup corn oil; 1 1/2 cups water; 3 tablespoons cornstarch; 1 tablespoon soy sauce; 3 bouillon cubes

13 ingredients

11 steps

Ingredients

2 (8 ounce) packages small cooked shrimp
1 stalk celery, slivered
0.5 (16 ounce) bag Chinese vegetables
3 tablespoons green onions, chopped
1 (8 ounce) can water chestnuts, slivered
1/3 cup mushroom, sliced
6 eggs
1/2 teaspoon salt
1/3 cup corn oil
1 1/2 cups water
3 tablespoons cornstarch
1 tablespoon soy sauce
3 bouillon cubes

Directions

1

Mix shrimp, vegetables and mushrooms.
2

Beat eggs and salt until fluffy.
3

Combine with shrimp mixture.
4

Heat oil in a skillet.
5

Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side.
6

Drain on absorbent paper.
7

Serve with sauce and rice.
8

FOO YOUNG SAUCE.
9

Boil 1 1/2 cups water with 3 TB cornstarch in a small saucepan.
10

Add 1 TB soy sauce and 3 bouillon cubes.
11

Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.