Foo Yung Recipes - Shrimp And Egg Foo Yung

Ingredients

• 3 tbsp vegetable oil

• 8oz (225g) shelled shrimps, chopped

• 2/3 cup (125g) mushrooms, sliced

• 1/2 cup (125g) bean sprouts

• 4 eggs, lightly beaten

SAUCE

• 1 cup (250ml) chicken stock

• 2 tsp soy sauce

• 1/4 tsp salt

• 1 tbsp cornstarch, mixed to a paste with 1 tbsp water

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Method:

1. Heat 1 tablespoon of oil in a frying-pan. When it is hot, add the shrimps and stir-fry for 3 minutes. Remove from the heat and keep hot.

2. To make the sauce, combine all the ingredients in a small saucepan and bring to the boil, stirring constantly. Cook for 1 minute, stirring constantly, or until the sauce becomes translucent, Set aside.

3. Combine the mushrooms, bean sprouts, eggs and shrimps and beat together. Return the frying-pan to the heat and add the remaining oil. When it is hot, add a quarter of the egg mixture and cook for 1 minute, or until the bottom is set and golden brown. Turn the omelet over and cook for a further 1 minute, or until it is just set. Cook the remaining egg mixture in the same way, to make three more omelets.

4. Return the saucepan to the heat and bring to the boil, stirring constantly. Remove from the heat and pour a little over the omelets. Serve at once.