Shrimp Egg Foo Yung

Ingredients

• 8 ounces fresh bean sprouts, rinsed and drained
• 1 cup cooked small shrimp
• 8 eggs, beaten
• 1 (4.5 ounce) can sliced mushrooms
• 2 large green onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1 1/2 cups chicken broth
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• Ground white pepper, to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water

Directions

In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.

Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.

Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.

In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.