Egg Foo Yung I

Ingredients

• 5 ounce water chestnuts drained sliced canned
• 2 cups chicken broth 
• 2 tablespoons cornstarch 
• 5  eggs 
• 1 cup bean sprouts fresh
• 1  bell pepper green chopped
• 1  onion chopped
• 1 cup shrimp deveined cooked peeled chopped
• 2 tablespoons soya sauce 
• 1 tablespoon vegetable oil 
• 0.3 cup water cold

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce.
3. Heat through, then remove skillet from heat and set aside.
4. Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned.
5. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
6. To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together.
7. Serve with warm patties.