Egg Foo Young

Ingredients

4 tsp cornstarch

2 tbsp Soya Sauce

1 tsp Oyster Sauce

1 tbsp Mirin or sweet rice wine

½ tsp Sesame oil

½ c water

1 tbsp Oyster Sauce

1 tsp EPICURE Asian Stir Fry Seasoning

1/2 tsp Sesame oil

½ green bell pepper

1 carrot

3 mushrooms

1 C bean sprouts

3 eggs

½ C peeled and chopped shrimp

2 tsp EPICURE Asian Stir Fry

½ tsp EPICURE Minced Garlic

1 tsp EPICURE 3 Onion

EPICURE Sea Salt and Black Pepper to taste

DIRECTIONS

Place first 3 ingredients in frying pan, mix well until there are no clumps, add little bit of water if needed. Add remaining sauce ingredients, mix well. Place on the stove, on medium heat in order for the sauce to thicken. Keep whisking while it cooks.

Wash and chop veggies and shrimp, place in the skillet with sesame oil, over medium heat, sauté for couple minutes, add bean sprouts.

Place eggs in 4 C prep bowl , add Asian Stir Fry, Minced Garlic, and

3 Onion, mix well using mini whisk. Pour half of the eggs mixture into veggies, making sure that eggs incorporate with veggies, add remaining eggs. Add shrimp on the top. Cook until the eggs are set and shrimp is pink.