28ouncecan Chinese vegetablesor equivalent in fresh
8ouncesof tiny shrimp2 4 ounce cans
non-stick spray for frying
Instructions
Combine the cornstarch with a little broth and stir to dissolve any lumps. And remaining broth and soy sauce, then heat until slightly thickened.
Beat eggs with water and soy sauce in a large bowl. Add the shrimp and vegetables and mix together.
Heat pan on medium high, then spray with non-stick spray. Brown the egg mixture 1/2 cup at a time, stirring a bit to let some of the soft egg run to the pan bottom. Cover and let cook until set and brown, then turn. (I ended up using two pans to speed things up). Repeat until egg mixture is used up.
Serve hot, with sauce.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.