Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out)

Name: Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out)
Prep time: 10 min
Cook time: 20 min
Ingredients: 6 jumbo eggs; 1/2 cup shrimp, cooked and roughly chopped; 1/2 cup mixed mushrooms, chopped fine; 1/3 cup green onion, chopped; 1 cup mung bean sprouts, fresh; 1 tablespoon low sodium soy sauce; 2 teaspoons salt; 1/2 cup chicken stock or 1/2 cup shrimp stock; 8 tablespoons vegetable oil

Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out) was pinched from <a href="http://www.food.com/recipe/shrimp-and-mushroom-egg-foo-young-better-than-take-out-450315" target="_blank">www.food.com.</a>

"I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy...."

INGREDIENTS

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6 jumbo eggs

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1/2 cup shrimp, cooked and roughly chopped

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1/2 cup mixed mushrooms, chopped fine

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1/3 cup green onion, chopped

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1 cup mung bean sprouts, fresh

•

1 tablespoon low sodium soy sauce

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2 teaspoons salt

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1/2 cup chicken stock or 1/2 cup shrimp stock

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8 tablespoons vegetable oil

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