| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Eggs |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked shrimp -or- |
| 1 |
cn |
(6-oz) shrimp; shredded |
| 1/4 |
c |
Thinly sliced water chestnuts |
| 1/4 |
c |
Bean sprouts |
| 1/2 |
c |
Chopped mushrooms |
| 5 |
|
Eggs |
| 2 |
ts |
Soy sauce |
|
|
Peanut oil for frying |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 3/4 |
c |
Bouillon or water |
| 1 |
tb |
Cooking sherry |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
BROWN SAUCE
Gently stir together until thick all main ingredients. Heat a small frying
pan with a small amount of peanut oil. Drop egg mixture by large spoonfuls
into hot oil. When brown on one side, turn & brown on other side. Stack &
keep warm in oven. Serve with brown sauce. Brown sauce: Mix sauce
ingredients & cook over low heat. Variation: Crab may be substitured for
shrimp.
MRS WILLIAM J. (ANGELA) WELCH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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