Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
1/2 cup bean sprouts
3 medium fresh mushrooms -- (3 to 4), cut in 1/4 inch dice
1/2 pound shrimp -- raw, in shell
1/4 cup oil -- flavorless
3/4 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons chicken stock -- cold
3/4 cup chicken stock
1T soy sauce
1/2 t salt
1T corn starch dissolved in 2T cold chicken stock
How To Prepare:
This is for shrimp egg fu yung, but you could substitute the shrimp for pork, chicken or extra mushrooms.
Rinse sprouts in cold water discard any husks that float to the surface. Drain and pat dry. Shell the shrimp. With a small sharp knife, make a shallow incision down their backs and lift out the intestinal vein. Wash the shrimp under cold water and pat dry and cut them into 1/4 dice. Have the bean sprouts, shrimp, oil, mushrooms, and eggs ready. Set a 12 inch wok or an 8 inch skillet on igh heat for 30 seconds, pour in 1 T of oil swirl it about in the pan. Add the shrimp and cook them for about one minute - until firm and light pink. Transfer them to a plate. Break the eggs into a bowl and beat them with a fork or whisk until they are well combined. Add the shrimp, bean sprouts and mushrooms. Set the pan again over high heat and add one T of oil, swirl it around. Reduce the heat to low and then pour in about 1/4 cup of the egg mixture. Let it cook undisturbed for one minute or until lightly browned. Turn the pancake over and cook the other side for another minute. Transfer the cake to a heat proof platter and cover with foil to keep warm. Follow the same procedure to make about 5 more cakes with the remaining egg mixture. Add one T oil for each cake and stack them in the platter as you proceed. Serve with the sauce (below). This dish is well served with a garnish of green vegetable.
This recipe calls for starch, but I think it can be used just as well without adding the corn starch thickner.
Cooking for starchless broth: Heat together the soy sauce, broth and salt, use as a dipping jus.
With corn starch:
In a small sauce pan bring the stock to a boil. Add the soy sauce, salt and cornstarch mixture. Reduce heat and cook for 2 minutes until sauce is thick and clear.
Number of Servings:
Carbs per serving - include all nutritional information if known: