Shrimp Egg Foo Yon

 

3 T. Cooking Oil

1 C. Chopped Onion

1 C. chopped Celery

2 T. Flour

1/2 tsp. Salt

1/2 tsp. MSG

1 can Shrimp

1/4 tsp. Garlic Salt

6 Eggs, well beaten

1 can (#2) Bean Sprouts

Sauce:

1/4 C. Soy Sauce

1 T. Corn Starch

1 tsp. Sugar

1 tsp. Vinegar

3/4 C. Water

 

Heat oil in skillet. Add onion and celery and cook until clear and soft. Add flour, salt, msg and garlic salt. Stir to coat vegetables well; place in large bowl. Add eggs and bean sprouts; mix well. Drop onto hot greased skillet about 1/2 C. at a time. Fry until golden brown, about 5 minutes total. For sauce combine all sauce ingredients in small saucepan and cook over low heat stirring constantly until thick and clear.