4 ounces bean sprouts
8 ounces cleaned
diced raw shrimp
1/4 cup peanut oil
2 ounces diced mushrooms
1 tablespoon cornstarch
3/4 cup chicken stock
tablespoon soy sauce
1/2 teaspoon salt
Rinse and strain the bean
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.
Make more pancakes using remaining mixture. Stack two by two and
pour hot sauce over. Serve hot.
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.