Shrimp Egg Foo Yung
|Cooked shrimp||1⁄3 Cup (5.33 tbs) (Small / Diced)|
|Finely chopped celery||3 Tablespoon|
|Bean sprouts||1 Cup (16 tbs)|
|Slivered water chestnuts||3 Tablespoon|
|Thinly sliced mushrooms||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Beef bouillon cube||1|
1. Beat eggs and salt until light and fluffy.
2. Add shrimp, celery, bean sprouts, water chestnuts, and mushrooms.