Mushroom Egg Foo Yung
|Sliced fresh mushrooms||8 Ounce|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Canned bean sprouts||1 Cup (16 tbs), drained|
|Canned shrimp||4 1⁄2 Ounce, rinsed and drained|
|Cornstarch||1 1⁄2 Teaspoon|
|Soy sauce||2 Teaspoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
In medium bowl beat eggs well.
Stir in mushrooms, onion, bean sprouts, pepper and shrimp.
Microwave at High 3 1/2 to 5 minutes, or until mixture is soft set, stirring 2 or 3 times.
Cover and set aside.
Preheat browning dish at High 5 minutes.
Using a 1/2-cup measure, place mixture on dish.
Push to form four patties.
When sizzling stops, turn patties over.
Microwave 1 to 1 1/2 minutes, or until firm and set.
Cover and set aside to keep warm.
In small bowl combine cornstarch, soy sauce, bouillon, water and sugar.
Microwave at High 2 to 3 minutes, or until thickened, stirring once or twice during cooking.
Serve sauce over patties.