Egg Foo Yung I

• 1 tablespoon vegetable oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup cooked shrimp - peeled, deveined and chopped
• 1 cup fresh bean sprouts
• 1 (5 ounce) can water chestnuts, drained and sliced
• 3 tablespoons soy sauce
• 5 eggs
• 1 tablespoon vegetable oil
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups chicken broth
• 2 tablespoons soy sauce

1. Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
2. Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
3. To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.

vegetable oil, green bell pepper, onion, fresh bean sprouts, water chestnuts, soy sauce, eggs, vegetable oil, cornstarch, cold water, chicken broth, soy sauce

Taken from www.allrecipes.com/recipe/21407/egg-foo-yung-i/ (may not work)