Egg Foo Yung
|Vegetable oil||2 Tablespoon|
|Scallions||1⁄2 Cup (8 tbs), thinly sliced|
|Celery||1⁄4 Cup (4 tbs), finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Cooked shrimp||1 Cup (16 tbs), diced (or pork)|
|Soy sauce||1 Tablespoon|
Heat the oil in the wok.
Add scallions, celery, and garlic, and stir fry 2 to 3 minutes.
Remove and discard the garlic.
Add the shrimp and continue to stirfry until shrimp are lightly browned.
Beat the eggs with the salt, pepper, and soy sauce until frothy.
Add to the shrimp mixture and stir until blended.
Cook over low heat until the eggs set.
Fold over and slide onto serving plate.
Serve at once.