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Egg Foo Young

Other: Sauce
  Yield/Servings: 6 servings  
1/4 cup butter
1 green pepper
1 medium onion
2 cups bean sprouts
2 4 1/2-ounce cans shrimp
6 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 5-ounce can water chestnuts
Vegetable oil for frying
Drain bean sprouts, shrimp, and water chestnuts. Melt butter in skillet. Chop pepper and onion in blender. Add to skillet and saute until onion is glassy. Empty into mixing bowl, and add bean sprouts. Put 1 can shrimp into blender and stir until chopped. Add to vegetables and repeat.

Put remaining ingredients except chestnuts into blender, and whip until very frothy. Stop blender and add chestnuts, and grate until chestnuts are chopped. Pour over vegetables and mix well. Pour oil to a depth of about 1/4 inch in skillet and heat to 375 degree.

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.

Soy Sauce:

2 1/2 cups water
1/4 cup soy sauce
2 tbs. cornstarch

Put ingredients in bowl and stir until smooth. Cook in saucepan until clear.
Culture: Chinese
Submitted by: Creative Cooking USA

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