Egg Foo Yong
|Canned water chestnuts||5 Ounce, drained|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Butter||1⁄4 Cup (4 tbs)|
|Green pepper||To Taste, cut into pieces|
|Onion||1 Medium, cut into pieces|
|Bean sprouts||2 Cup (32 tbs), drained|
|Canned shrimp||9 Ounce, drained|
|Shrimp||9 Ounce, drained|
Melt butter in skillet.
Blender chop pepper and onion.
Add to skillet and saute until onion is glassy.
Empty into mixing bowl, add bean sprouts.
Put 1 can shrimp into Osterizer container, cover and process at STIR until chopped.
Add to vegetables and repeat.
Put remaining ingredients except chestnuts into Osterizer container, cover and process at WHIP until very frothy.
Stop Osterizer Blender and add chestnuts, cover and CYCLE/GRATE.
Pour over vegetables and mix well.
Pour oil to a depth of about 1/4 in skillet and heat to 375Â°.
Use 1/3 cup of mixture for each cake and fry until golden brown on both sides.
Keep warm in oven.
When all cakes are fried, return to skillet, add soy sauce and heat through.