Egg Foo Yung I Recipe

Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender then stir in shrimp bean sprouts water chestnuts and 1 tablespoon soy sauce. Heat through then remove skillet from heat and set aside.

Heat 1 tablespoon oil in a second large skillet. In a medium bowl beat eggs until thick and lemon colored about 5 minutes. Stir in vegetable mixture then pour mixture into heated skillet forming patties about 5 inches in diameter. Fry until browned then turn and fry on other side until browned. Drain place on an oven-safe platter and keep warm in oven until read to serve.

To Make Hot Soy Sauce: In a small bowl combine the cornstarch water bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.