Prep 10 mins
Cook 15 mins
I got this recipe off of cooks.com a few years back. It is so easy to make and taste delicious. You can adjust the amounts of all the ingredients to your own liking.
- 2 (8 ounce) packagessmall cooked shrimp
- 1 stalk celery, slivered
- 0.5 (16 ounce) bag Chinese vegetables
- 3 tablespoons green onions, chopped
- 1 (8 ounce) can water chestnuts, slivered
- 1⁄3 cup mushroom, sliced
- 6 eggs
- 1⁄2 teaspoon salt
- 1⁄3 cup corn oil
- 1 1⁄2 cups water
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 3 bouillon cubes
- Mix shrimp, vegetables and mushrooms.
- Beat eggs and salt until fluffy.
- Combine with shrimp mixture.
- Heat oil in a skillet.
- Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side.
- Drain on absorbent paper.
- Serve with sauce and rice.
- FOO YOUNG SAUCE.
- Boil 1 1/2 cups water with 3 TB cornstarch in a small saucepan.
- Add 1 TB soy sauce and 3 bouillon cubes.
- Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.
This was really tasty and a nice change of pace! I used a 12 oz. frozen bag of microwave steamable Asian vegetables that included water chestnuts and mushrooms, which I cooked first. I did not have corn oil, so I used sunflower oil in its place, which is good for high heat. The sauce was really plentiful and good. I jazzed it up with a little oyster sauce and a pinch of sugar. I served this with jasmine rice and it was quite delicious! Thanks for sharing. Made for Newest Zaar Tag Game.