Shrimp Egg Foo Yung

• 8 ounces fresh bean sprouts, rinsed and drained
• 1 cup cooked small shrimp
• 8 eggs, beaten
• 1 (4.5 ounce) can sliced mushrooms
• 2 large green onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1 1/2 cups chicken broth
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 2 tablespoons cornstarch
• 2 tablespoons cold water

1. In a mixing bowl, combine the bean sprouts, shrimp, eggs, mushrooms, scallions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep skillet over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to Medium-High. Pour in 1/2 cup of egg mixture into pan. Push cooked egg up over shrimp with a spatula to form a patty. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm.
4. In a saucepan over medium heat, combine chicken broth, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to a boil. Mix cornstarch and water; stir into broth mix. Cook and stir until thickened (about 10 seconds). Pour over patties.

fresh bean sprouts, shrimp, eggs, mushrooms, green onions, salt, vegetable oil, chicken broth, soy sauce, salt, ground white pepper, cornstarch, cold water

Taken from www.allrecipes.com/recipe/24506/shrimp-egg-foo-yung/ (may not work)