Shrimp And Vegetable Cakes

• 1 can (14 ounces) chop suey vegetables, drained
• 1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
• 4 green onions, thinly sliced
• 4 large eggs, beaten
• 2 tablespoons canola oil
• 2 tablespoons cornstarch
• 1 teaspoon chicken bouillon granules
• 2 cups cold water
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1/2 cup frozen peas, thawed

1. In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a
2. , heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed.
3. In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.

chop suey vegetables, shrimp, green onions, eggs, canola oil, cornstarch, chicken bouillon granules, cold water, soy sauce, frozen peas

Taken from www.tasteofhome.com/recipes/shrimp-and-vegetable-cakes/ (may not work)