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Ingredients:

• 5 Jumbo eggs

• 1 bag Bean Sprouts

• 10 Jumbo or Colossal Shrimp

• 5 Cremini Mushrooms

• 1 Tbsp. Butter

• 2 Tsp Cooking Starch

• 1/2 Large Onion

• 1 Tbsp. Diced Garlic

• Kosher Salt

• Cooking Oil

• Powder Beef Soup or Bouillon cube

Tools:

• Cutting Board

• Knife

• Large Pan or Wok

• Large Spoon used for mixing or scooping soup

• Spatula

• Plate

• Paper Towel

• Sauce Pot

• Small Spoon

• Large Mixing bowl

• Strainer

• 1 cup measuring cup

Direction:

1. DO THIS FIRST: In sauce Pot Boil bean sprouts for 3 minutes and drain and rinse in cold water to stop cooking.

1. Let the sprouts sit in strainer until ready for use.

1. In same pot, add 2 cups water and beef powder. Let come to boil. Slice 2 mushroom and added

1. Let boil for 5 minutes. Dissolve 2 tsp of cooking Starch in 3 tsp of water and add to beef broth.

1. Stir and let simmer on low heat while cook remainder of dish

1. Cut Jumbo Shrimp into bite size pieces

1. Slice 3 Mushrooms

1. Dice Onion

1. Add these ingredients and bean sprouts to Bowl

1. Add 5 eggs and mix. Add Salt to taste (a few pinches)

1. Heat oil in Pan or Wok on high heat until you start to see smoke and then turn down to medium high heat.

1. You want about 2 to 3 inches high of oil. Once oil is hot, add a heaping spoon full of your mix into the oil near

1. The side of the pan, easing the last bit in the oil slowly. (watch video above for example)

1. Take spatula and begin bathing egg in hot oil. After the edges start to brown, flip over and bathe again.

1. Egg is done when it is firm when you add pressure with the spatula.

1. When done cooking drain on plate and paper towel or if you have a cookie rack, that will work to.

1. You can cook about 2 at a time if you are making them large.

1. Keep an eye on you oil temp. You may want to turn the heat up after awhile because you will see white bubble

1. And it will look as if it is cooking slower DO NOT, YOU WILL BURN YOU FOOD AND/OR OIL

1. Plate your Egg Foo Yung and top with your brown Gravy. This goes well with rice or even quinoa