Egg Foo Yung #2

• 6 eggs
• 1 cup bean sprouts
• 1 cup canned or fresh shrimps
• ¼ cup sliced or chopped water chestnuts
• ½ cup finely sliced onions
• ½ tsp. salt
• dash pepper

Beat eggs lightly. Add bean sprouts, water chestnuts, shrimps, onion and seasonings. Mix lightly.

Put vegetable oil into a heavy skillet to a depth of ½ inch and heat. Drop about ½ cup of egg mixture into oil for each patty. Brown both sides, cooking until bean sprouts are tender but still crisp.

After cooking Egg Foo Yung, drain off most of oil. Add ½ cup hot water, 1 chicken flavored bouillon cube and cook till dissolved. Add 1 tbsp. shoyu, ½ tsp. sugar and cornstarch to thicken. Cook until thick and smooth.