Homemade Egg Foo Young

• Meat

  • 1 Beef gravy

• Seafood

  • 1/2 lb Shrimp, cooked

• Produce

  • 1 cup Bean sprouts
  • 1 Green onion
  • 1/2 cup Mushrooms
  • 1/2 cup Onion

• Refrigerated

  • 4 Eggs

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Cornstarch

• Oils & Vinegars

  • 1 Vegetable oil

Found on mommymusings.com

Description

Ingredients

• 4 eggs
• 1/2 pound cooked shrimp
• 1/2 cup onion
• 1/2 cup mushrooms
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• green onion
• beef gravy
• vegetable oil
• 4 Egglands Best eggs, beaten
• ½ pound cooked shrimp, chopped
• ½ cup onion, chopped
• ½ cup mushrooms, chopped
• 1 cup bean sprouts (fresh or canned)
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• green onion, chopped (for garnish)
• Beef gravy (I used jarred)
• Vegetable oil

Directions

• In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
• Stir in cornstarch and soy sauce.
• Add mixture to bowl with 4 beaten Egglands Best eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed 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.