Shrimp Egg Foo Yong

Egg Foo Yong is really a Chinese version of the omelet, and like the omelet it can accomodate a myriad of ingredients. Also like an omelet, it can be served flat, folded once, or even folded twice (into a square). I like the flat egg foo yong, but this recipe can of course be folded as well.

I like this with broccoli florets sliced lengthwise stir-fried with minced garlic, lemon zest, and crushed red pepper. And steamed rice with bamboo shoots (rinse the canned bamboo shoots, pat dry, and toss for just a second in a hot skillet before adding to the rice).

Shrimp Egg Foo Yong

8 ounces fresh bean sprouts, rinsed and drained
1 cup cooked small shrimp
8 eggs, beaten
1 cup sliced shitake mushrooms
2 large green onions, chopped
1/2 teaspoon salt
3 tablespoons vegetable oil

Sauce

1 1/2 cups chicken broth
2 tablespoons soy sauce
1/4 teaspoon salt
white pepper to taste
2 tablespoons corn starch
2 tablespoons cold water

Combine bean sprouts, shrimp, eggs, mushrooms, scallions, and 1/2 teaspoon salt. Mix thoroughly.
Heat a deep skillet over high heat until a drop of water bubbles. Add oil and lower heat to medium-high.
Pour in 1/2 cup egg mixture. Cook until golden brown, turning once -- about 4 minutes.
Repeat with remaining egg mixture.

For sauce: Combine chicken broth, soy sauce, 1/4 teaspoon salt, and white pepper. Bring to a boil in a saucepan over medium heat. Mix cornstarch and water. Stir into broth mixture. Cook until thickened (about 10 seconds) and pour over eggs.