Egg Foo Yung
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Eggs||8 , beaten|
|Canned bean sprouts||16 Ounce, drained (1 Can)|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Canned shrimp||4 1⁄4 Ounce, rinsed, drained and chopped (1 Can)|
|Mushroom stems and pieces||4 Ounce, drained and chopped (1 Can)|
|Green onions||2 , chopped (With Tops)|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Cold water||2 Tablespoon|
Heat oil in 10-inch skillet over medium-high heat until hot.
Mix eggs, bean sprouts, water chestnuts, shrimp, mushrooms and onions.
Pour 1/2 cup egg mixture into skillet.
Push cooked egg up over shrimp and vegetables with broad spatula to form a patty.
Cook until patty is set and golden brown, about 2 minutes.
Turn; cook other side until golden brown, about 2 minutes longer.
Repeat with remaining egg mixture.
Wrap, label and freeze no longer than 1 month.