Shrimp Egg Foo Yon<\/p>\n
<\/p>\n
3 T. Cooking Oil<\/p>\n
1 C. Chopped Onion<\/p>\n
1 C. chopped Celery<\/p>\n
2 T. Flour<\/p>\n
1\/2 tsp. Salt<\/p>\n
1\/2 tsp. MSG<\/p>\n
1 can Shrimp<\/p>\n
1\/4 tsp. Garlic Salt<\/p>\n
6 Eggs, well beaten<\/p>\n
1 can (#2) Bean Sprouts<\/p>\n
Sauce:<\/p>\n
1\/4 C. Soy Sauce<\/p>\n
1 T. Corn Starch<\/p>\n
1 tsp. Sugar<\/p>\n
1 tsp. Vinegar<\/p>\n
3\/4 C. Water<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n