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In a large skillet, saute onions, mushrooms and bean sprouts in vegetable oil. Add shrimp.
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Stir in cornstarch and soy sauce.
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Add mixture to a bowl with 4 beaten eggs. Stir gently. The ratio should equal more veggies than eggs and should not be too runny. If it is, add additional sauteed vegetables or protein.
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In a clean skillet, add enough vegetable oil to cover the bottom of the pan. Add ¼ Egg Foo Young mixture to pan, formed into a pancake shape. Fry Egg Foo Young until the bottom is firm enough to flip.
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Cook the other side until egg is firm. Place on a paper towel to absorb oil until ready to serve.
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Top with gravy and green onions. Serve with a side of soy sauce.