Eggs Foo Yong With Shrimp
|Vegetable oil||2 Tablespoon|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Diced cooked shrimp/Pork||1 Cup (16 tbs)|
|Soy sauce||1 Tablespoon|
Heat oil in wok or frypan.
Add scallions, celery, and garlic; stir-fry 2 to 3 minutes.
Remove garlic; discard.
Add shrimp; stir-fry until shrimp are lightly browned.
Beat eggs with salt, pepper, and soy sauce until frothy.
Add to shrimp mixture; stir until blended.
Cook over low heat until eggs set.
Fold over; slide onto serving plate.