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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a simple recipe that we use for brunch when camping. Ingredients:
1 tablespoon vegetable oil |
1 green bell pepper, chopped |
1 onion, chopped |
1 cup cooked shrimp - peeled, deveined and chopped |
1 cup fresh bean sprouts |
1 (5 ounce) can water chestnuts, drained and sliced |
3 tablespoons soy sauce |
5 eggs |
1 tablespoon vegetable oil |
2 tablespoons cornstarch |
1/4 cup cold water |
2 cups chicken broth |
2 tablespoons soy sauce |
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium heat. Saute bell pepper and onion until tender, then stir in shrimp, bean sprouts, water chestnuts and 1 tablespoon soy sauce. Heat through, then remove skillet from heat and set aside.
2. Heat 1 tablespoon oil in a second large skillet. In a medium bowl, beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetable mixture, then pour mixture into heated skillet, forming patties about 5 inches in diameter. Fry until browned, then turn and fry on other side until browned. Drain, place on an oven-safe platter and keep warm in oven until read to serve.
3. To Make Hot Soy Sauce: In a small bowl combine the cornstarch, water, bouillon and 2 tablespoons soy sauce and beat together. Serve with warm patties.
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