Shrimp Egg Foo Yung

 Shrimp egg foo yung

4 eggs beaten

1 cup fresh bean sprouts

½ cup thinly sliced celery

½ cup chopped green onions

1 (10 ounce) package frozen cooked shrimp, thawed and drained

 1 teaspoon chicken-flavored bouillon granules

Vegetable cooking spray

Sauce

Combine the first 6 ingredients. Let the mixture stand for 10 minutes. 

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. For each patty, spoon ¼ cup egg mixture into skillet; shape into patty with a spatula as it cooks. Cook until the patty is lightly browned on one side; turn and cook until the patty is set and lightly browned on the other side. Repeat until all egg mixture is used. Serve with sauce. Yield: 6 servings.

Sauce:

2 tablespoons cornstarch

¼ cup water

1¾ cup water

1 tablespoon soy sauce

1 teaspoon chicken-flavored bouillon granules

Combine cornstarch and ¼ cup water in a small saucepan, stirring until blended; add remaining ingredients. Cook over medium heat, stirring constantly, until the bouillon dissolves and the sauce is thickened.

Yield: 2 cups