Egg Foo Yung

Ingredients:
10 eggs

1C raw shelled shrimp

1C oil for frying
Mixture1(1t salt, 1/4t black pepper, 1t sesame oil, 1t sugar)

Mixture2(1C shredded precooked bamboo shoot, 1/2C shredded roasted pork, 1C 1-inch sections Chinese chives*)

Mixture3(1C water, 1/2t salt, 1.5t cornstarch)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse shrimp and drain. Heat oil until medium hot and deep-fry shrimp over medium heat until changed color; remove and drain.

2)Lightly beat eggs; add Mixture1 and mix; add precooked shrimp, Mixture2, and stir lightly.

3)Heat pan and 5T oil; add egg mixture and lightly stir-fry over medium heat until mixture has begun to solidify; flatten lightly to form a big pancake. Continue to cook until golden brown. Flip over to uncooked side and cook until golden; add Mixture3 and when sauce has thickened, toss lightly to coat pancake; remove to serving plate and serve. Garnish with coriander.

Remark:

*If Chinese chives are unavailable, substitute with green onion or leeks.

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