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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great side dish to any Asian Cuisine Ingredients:
1 can of tiny shrimp, drained |
1 cup of chicken broth |
1 cup of fresh bean sprouts |
1/4 cup chopped fresh mushrooms |
1/4 cup chopped scallions |
4 eggs |
3 tsp soy sauce |
5 tbls vegetable oil |
1 tbls cornstarch |
1/8 tsp salt |
Directions:
1. Heat 2 tbls of oil in a large skillet. Add the scallion and mushrooms.
2. Cook for 1 minute. Remove. Add bean sprouts, shrimp, 2 tsp of the soy sauce, and 1/8 tsp salt. Cook for 3 minutes. Add the scallions and mushrooms. Cool.
3. Beat 4 eggs in a large bowl and add the shrimp and vegetables. Stir well. Heat 3 tbls of oil in the skillet and ladle 1/4 cup of egg mixture into the hot oil. Fry until golden brown on both sides. Keep warm. Continue to ladle 1/4 cup of egg mixture; cooking until all mixture is used.
4. Sauce:
5. Heat in a saucepan, 1 cup of chicken broth and 1 tsp soy sauce. Blend 1 tbls cornstarch with 1 tbls water. Add to the broth mixture.
6. Cook until thickened. Pour over the egg fu yung. Serve immediately.
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