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Foo Yung Ha

Source of Recipe


China



List of Ingredients



• 2 T soy sauce
  
• 1 1/2 T cornstarch
  
• 1 C beef bouillon or water
  
• 1 tsp sugar
  
• 1/3 C minced scallion
  
• 2 T peanut oil
  
• 1/4 C cooked shrimp, shredded
  
• 1/2 C sliced mushroom
  
• 1/3 C sliced celery
  
• 1/3 C sliced bamboo shoots
  
• 1/3 C chopped bell pepper
  
• 5 slightly beaten eggs
  






Instructions



1. Saute scallion in oil in a large skillet. Add shrimp and vegetables. Saute, stirring 1 minute. Beat eggs slightly and season with salt and pepper. Pour eggs over vegetables. Tilt pan to spread evenly. Cook slowly until set. Invert onto a plate and slide back into the pan to brown other side
   
   
2. Meanwhile, heat soy sauce in small saucepan. Mix cornstarch with bouillon, add sugar and mix well. Heat, stirring, until thickened.
   
   
3. Cut into wedges and serve with the sauce
   
   






Final Comments


Another version of this recipe uses 1 cup minced scallion and 3 tablespoons oil and calls for chopping the mushrooms, using one quarter cup diced celery and bamboo shoots and adding one quarter cup chopped water chestnut. Ham instead of shrimp.
Another variation: Use one large onion and chop. One garlic clove, pressed. One large bell pepper, slivered. two cups bean sprouts. One third cup slivered water chestnuts and three to four tablespoons soy sauce beaten into the eggs.