Who needs Chinese take-out when you can prepare this simple dish in less than 40 minutes!  Use any protein of your choice – pork, shrimp, chicken, beef, ham or crab meat.  Together with the sauce, this is a great dish to go with rice.  This recipe yields 5 Egg Foo Yung cakes.

Ingredients:

• 1 shallot, minced
• 2 garlics, minced
• 1/2 green bell pepper, diced
• 1 celery stalk, chopped
• 1 cup bean sprouts
• 10 medium shrimps, peeled and deveined
• 4 eggs

Sauce:

• 3/4 cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Chinese rice wine
• 1 teaspoon sugar
• 2 teaspoon corn starch

Directions:

1. Heat oil in a skillet over high heat.  Add shallots and garlic, cook for 1-2 minutes until fragrant.  Add bean spouts and stir fry 1 minute.  Add shrimps and pan-fry shrimps until pink and opaque.  Remove from skillet and let it cool down.
2. Combine 4 eggs with the cooked vegetables and shrimps.
3. Heat oil in a skillet over high heat.  Pour about 1 cup of the egg and vegetables mixture to the skillet. Cook for 2 minutes or until lightly browned on the bottom, then flip the egg over and cook for 2 minute or until the both side are lightly browned.
4. In a small bowl, combine chicken stock, sugar, soy sauce, oyster sauce, corn starch and wine.  Place the sauce in a saucepan and cook until thickened.  Serve egg foo yung with the sauce and rice.