Shrimp Egg Foo Yung

Ingredients

• 4.5 ounce mushrooms sliced canned
• 1.5 cups chicken broth 
• 2 tablespoons cornstarch 
• 8  eggs beaten
• 8 ounces bean sprouts fresh rinsed drained
• 2 large green onions chopped
• 6 servings ground pepper white to taste
• 0.3 teaspoon salt 
• 1 cup shrimp cooked
• 2 tablespoons soya sauce 
• 3 tablespoons vegetable oil 
• 2 tablespoons water cold

Equipment

• frying pan
• sauce pan
• mixing bowl
• spatula

Directions

1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt.
2. Mix thoroughly.
3. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in.
4. Add oil and turn heat back to Medium-High.
5. 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.
6. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
7. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil.
8. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds).
9. Pour over patties.