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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

4 ounces bean sprouts
8 ounces cleaned diced raw shrimp
1/4 cup peanut oil
3 eggs
2 ounces diced mushrooms

For sauce:
1 tablespoon cornstarch
3/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon salt

Rinse and strain the bean sprouts.
In a skillet or wok, heat half of the oil. Stir fry shrimp for 1 minute. Set aside. Beat the eggs lightly. Add shrimp, bean sprouts, and mushrooms. Heat a little oil in a skillet. Pour in 1/4 cup of mixture. Cook until light brown. Turn pancake over and cook one more minute.
Transfer to a platter.
Make more pancakes using remaining mixture. Stack two by two and pour hot sauce over. Serve hot.

For sauce:
Dissolve cornstarch in half of the stock. Boil remaining stock, add soy sauce and salt, and mix in the cornstarch. Stir until thick. Pour over the shrimp egg foo yung.

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