Shrimp Egg Fu Yung

Do not add salt to the egg mixture. Salt draws water out of veggies. You don't want to make the mixture watery.

Ingredients:
6 eggs
1 pound raw shrimp, peeled and deveined, chopped
1/2 cup bamboo shoots, diced
1 cup onion, sliced
1/2 cup celery, diced
1 1/2 cup bean sprouts
1 1/2 cup chicken stock
1 tablespoon rice wine
1 tablespoon soy sauce
2 tablespoons cornstarch
1/2 cup peanut oil

Directions:
1. Add eggs to a large bowl and beat together. Add shrimp, bamboo shoots, onion, celery, and bean sprouts and combine.

2. In a small sauce pan over medium heat, combine chicken stock, rice wine, soy sauce, and cornstarch. Bring to a boil and cook until thickened.

3. Heat a few tablespoons oil in large skillet. Use a large ladle to scoop shrimp/veggie/egg mixture into skillet (one ladle full equals one patty). Let patties cook until golden brown, approximately 4 minutes per side. Serve with gravy.