| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Grains, Meats |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 5 |
|
Whole Eggs; Beaten |
| 1 |
cn |
(4 Oz.) shrimp |
| 1 |
|
Whole Onion; Chopped |
| 1 |
c |
Celery; Chopped |
| 1 |
cn |
Waterchestnuts; Sliced |
| 1/2 |
c |
Mushrooms; Fresh, Sliced |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 1 |
|
Beef Bouillon Cube |
| 1/4 |
c |
Boiling water |
| 1/4 |
ts |
Sugar |
INSTRUCTIONS
Combine eggs, shrimp, onion, celery, chestnuts, mushrooms and 1 tablespoon
soy sauce in bowl. Dissolve bouillon in water. Add combined 2 tablespoons
soy sauce and cornstarch and sugar to the bouillon water over medium low
heat and cook until very thick. Add this sauce to the egg mix. Heat wok
until 300 degrees (or skillet) and pour the mix in spreading evenly. Cook
10 minutes, cut into squares and turn. Cook 5 minutes on other side.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 18,
1998
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