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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Forget the Chinese takeout! You'll have fun making this colorful, crunchy and delicious version of an Asian classic at home in just 30 minutes. âSherri Melotik, Oak Creek, Wisconsin Ingredients:
1 can (14 ounces) chop suey vegetables, drained |
1/2 pound peeled and deveined cooked small shrimp, coarsely chopped |
4 green onions, thinly sliced |
4 eggs, beaten |
2 tablespoons canola oil |
green pea sauce: |
2 tablespoons cornstarch |
1 teaspoon chicken bouillon granules |
2 cups water |
1-1/2 teaspoons reduced-sodium soy sauce |
1/2 cup frozen peas, thawed |
Directions:
1. In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed.
2. In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong. Yield: 4 servings.
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