If you love Egg Foo Yong , but your local Chinese restaurant doesn't make it. Guess What? You can make it yourself. Believe me, it's going to taste just like TakeOut!

EGG FOO YONG INGREDIENTS
6 Eggs
3/4 lb Shrimp (Chopped or Left Whole, Your Preference)
10 oz Fresh Bean Sprouts (If your local store doesn't sell fresh, try the canned version)
3 Green Onion Stems
2 Tbsp Flour (helps bind patty)
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Hoisin or Oyster Sauce
1/2 Tsp Sesame Oil
Onion Powder
1 Tsp Pepper
Soy Sauce to Taste (Be careful not to add too much, Soy Sauce has Sodium)
2 Tbsp Oil for Cooking Shrimp
Oil for Frying Patties (Enough to fill bottom portion of skillet)

Cook Shrimp and set aside. Chop all veggies and set aside. Crack eggs and beat, add bean sprouts, using spoon to slightly break up sprouts. Add green onions and seasonings, mix thoroughly. Prepare oil for frying. Use a big spoon or scooped spoon to form patties and place in hot oil. Fry and both sides.

BROWN GRAVY INGREDIENTS
1/2 Onion Diced
1 Garlic Clove Diced
1 Tbsp Beef Bouillon Base
2 Tbsp Flour
2 Tbsp Oil
2 Cups Hot Water
1 Tbsp Soy Sauce (More if needed)
2 Tbsp Cornstarch w/ 3 Tbsp Water (If needed for thicker gravy Mix together to make Slurry)

Heat oil, add diced onions and garlic and cook until translucent; add Bouillon Base and mix, then add flour mixing well; add hot water and stir or whisk. Cook through a few minutes, allowing to thicken; if not thick enough, make the Cornstarch slurry and pour in skillet and cook until desired thickness.

Now sit back, relax and enjoy your very own TakeOut Shrimp Egg Foo Yong!