This recipe is the bomb! I mean who doesn't love Egg Foo Young, right? So why not add bacon?! Goes great with shrimp - so why not?? It's easy! Here is how you make this tasty dish!
INGREDIENTS:
5 or 6 strips of bacon
24 small shrimp
1 to 1.5 cups of shredded cabbage (bok choy or bean sprouts)
3 eggs
2 Tbsp garlic powder
2 Tbsp onion powder
Several pinches of salt (I used smoked bacon salt)
1 Tbsp oyster sauce
2 green onions
1 1/4 cups chicken broth
Corn starch slurry (1-2 Tbsp cornstarch mixed well with some water)
DIRECTIONS:
Heat a pan with cooking oil to about 350 degrees
Fry your bacon, remove & rest on paper towels. Then crumble when cool.
Sauté your shrimp in the bacon drippings - just until pink. Remove
Slice/shred cabbage
Slice your green onions
Take a bowl and combine the 3 eggs, cabbage
Then add one sliced green onion, 3/4 of the crumbled bacon
Save the rest for garnish
Then add 1 Tsp of onion powder and 1 Tsp of garlic powder
Then add a pinch or two of the smoked bacon salt
Mix well
Once oil is hot - scoop the mixture with a ladle
Gently start sliding the mixture into the pan
If it falls apart, just scoop it back onto your patty
Let cook until golden brown on bottom and then flip over
When done, remove and let rest on paper towel
Do the same to the rest of the mixture. You should have enough for 3 or 4 patties.
Then make the gravy.
Use the same pan you made the bacon and sautéed the shrimp
Put pan on med-low heat. Add the chicken broth
Add 1 Tsp of onion powder and 1 Tsp of garlic powder
Add a pinch of smoked bacon salt
Add the corn starch slurry
Continue to stir until it thickens
Once ready, plate your patties and put the gravy over them.
Then garnish the patties with the remaining bacon bits and green onions.
SERVE and ENJOY!