Egg Foo Young (Chinese)

Just like your favourite Chinese takeout dish. Made with shrimp, but you can substitute your favourite protein and veggies.

4 eggs, beaten
½ lb cooked shrimp, chopped
½ cup onion, chopped
½ cup mushrooms, chopped
1 cup bean sprouts (fresh or canned)
2 Tbsp. soy sauce
1 tsp. cornstarch

To Serve:
green onion, chopped
beef gravy
vegetable oil

In a large skillet, sauté onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.

Stir in cornstarch and soy sauce.

Add mixture to bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sautéed veggies or protein.

In a clean skillet, add enough vegetable oil to cover bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.

Cook other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.

Top with gravy and green onions. Serve with a side of soy sauce.

Makes 4 servings.