Shrimp egg fu yung
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ⅓ | cup | Sliced onions |
| ½ | cup | Sliced fresh mushrooms |
| ½ | cup | Chopped chives or other green vegetable; thinly sliced |
| 1 | cup | Beansprouts |
| 6 | Eggs | |
| 1 | cup | Cooked shrimp |
| ½ | teaspoon | Salt (up to) |
| 3 | tablespoons | Oil |
Directions
From: Jane <lmuiw@...>
Date: Tue, 30 Jul 1996 23:34:40 +0700 1. Heat 1 tablespoon oil in wok and stir-fry onions, mushrooms,chives and beansprouts just until limp (about ½ minute).Set aside.
2. Combine the eggs, shrimp, salt and vegetable in a bowl.Stir gently.
3. Heat a skillet and add 2 tablespoons oil to coat the bottom of skillet.
Add all egg mixture and cook in the same manner as scrambled eggs.
4. Gently stir mixture to cook throughly.Serve with oyster sauce. Makes 4 servings.
EAT-L Digest 29 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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