Shrimp Egg Foo Yung

Prep Time: 10 minutes
Cook Time: 20 to 30 minutes
Makes: 4, 6 inch patties

Ingredients

Shrimp:
1 tbsp Sesame Oil
20, 31-40 count Shrimp, raw, shelled & deveined
1/2 tsp Ground Ginger
1/2 tsp Ground Black Pepper

Patties:
8 large Eggs
1/2 cup Low-sodium Soy Sauce
1 tsp Garlic Powder
1 Tbsp Ginger, minced

1/2 cup Green Onions, chopped

1 cup Bean Sprouts

1 cup Cabbage, shredded or chopped
8 tsp Peanut Oil

Gravy:
2 cups Chicken Broth
2 tbsp Corn Starch

2 tbsp Sugar

2 tbsp Vinegar

2 tbsp Low-Sodium Soy Sauce

1 tsp Sesame Oil

Green onions, chopped for garnish

Freshly ground black pepper

Cook Shrimp:

1. Heat sesame oil in a large skillet, over medium heat.
2. Toss shrimp in garlic & black pepper, then add to the skillet.
3. Cook for 1 minute on each side.
4. Remove from heat & set aside.

Patties:

1. In a large bowl, beat eggs. 
2. Stir in soy sauce, garlic, ginger. 
3. Fold in soy beans, cabbage & green onions.
4. Heat 2 teaspoons of peanut oil in a small wok.
5. Pour 1/4 of mixture into wok and place 5 shrimp in patty.
6. Cook for about a minute and begin to shake skillet too make sure the patty is not sticking to pan and continue to cook for about 3 minutes.
7. Carefully flip patty and repeat step # 6.
8. Gently slide patty onto a serving plate to rest.
9. Repeat steps 4 through 8 until all patties are done.

Gravy:

1. Whisk all ingredients in a medium sauce pan.
2. Bring sauce to a boil over medium heat, stirring occasionally.
3. Once boiling, lower heat to low and stir occasionally for 5 minutes.

Serve:

1. Place 1 patty in each bowl
2. Pour 1/2 cup gravy over each
3. Top with green onions and freshly ground black pepper.

Serving Suggestions/Substitutions:

Serve with quinoa, or fried rice or noodles

Substitute shrimp for  veggies, like broccoli & mushrooms,  chicken and or beef. .