*  Exported from  MasterCook  *

                           Egg Foo Yung - Shig

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Oriental                         Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    eggs
     1/4  pound         shrimp -- chopped
   1                    onion -- medium
   1                    celery rib
   2      cups          bean sprouts
     1/2  can           water chestnuts -- sliced
     1/4  cup           oil for frying
   2      tablespoons   menmi
   8      tablespoons   water
   1      teaspoon      sugar
     1/2  teaspoon      soy sauce
   1      tablespoon    cornstarch

Halve the onions and slice lengthwise into 1/4 inch slices. Slice the celery
1/8-inch thick on the bias. Rinse and drain the bean sprouts.  If sliced
waterchestnuts are too large, halve them. In a heavy skillet, saute onions and
celery in a small amount of oil. Place in a large bowl. Add eggs, shrimp, bean
sprouts, water chestnuts and mix well. Rinse and dry the skillet and preheat
1/4 cup of oil in it. Using a 1/4 cup measure, dip cup into the mixture and
pour into skillet.  Continue until you have aobut four patties formed in the
skillet. Fry at medium heat until browned. Turn and fry other side until
browned. Remove and drain on paper towels. Place on a heated serving platter
and keep warm until all patties have been cooked. Prepare the sauce:  Mix the
Menmi, 6 Tbsp. water, 1 tsp. sugar, 1/2 tsp. soy sauce in a small sauce pan.
Cook at medium heat until it comes to a boil.  Turn the heat down to simmer.
Mix 1 Tbsp. cornstarch with 2 Tbsp. water.  Add to the sauce and stir to
thicken.  Pour sauce over the prepared egg foo yung patties and serve.





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