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Chinese Shrimp Foo Yung & Greek Cucumber-Tomato Salad



CHINESE SHRIMP FOO YUNG
Suitable for brunch or dinner, this flavorful, egg-based foo yung serves 4-6.

6 large eggs, beaten
1 cup fresh bean sprouts, rinsed and patted dry
1?4 cup chopped green onions
1?4 cup finely chopped green bell pepper
1?4 cup thinly sliced celery
Dash garlic powder
Dash freshly ground black pepper
11?2 cups small, cooked shrimp (shelled and deveined)
2-3 tablespoons cooking oil
Soy sauce

In medium bowl, stir together eggs, bean sprouts, green onions, bell pepper, celery, garlic powder and ground black pepper with the shrimp.

Heat one tablespoon cooking oil in a large skillet on medium-high setting. Spread oil around with spatula to coat pan. Pour foo yung batter into hot skillet in 1?4-cup amounts. Fry pancake-style, turning once. Foo yung is done when egg is set and vegetables are crisp-tender. Add more oil to skillet, as needed, while frying subsequent batches. Serve immediately with soy sauce.

GREEK CUCUMBER-TOMATO SALAD
This cool, crisp Mediterranean salad serves 6.

Salad:
2 large cucumbers, peeled and thinly sliced
1 (8-ounce) container grape tomatoes
1?2 large red onion, thinly sliced
1?2 cup pitted Greek black olives
6 ounces feta cheese, crumbled

Dressing:
1?2 cup extra virgin olive oil
1?2 cup red wine vinegar
1 teaspoon oregano leaves, finely chopped
2 teaspoons parsley leaves, finely chopped
Dash garlic powder
Dash sea salt

Place all salad ingredients in a large bowl.

In a small bowl, whisk all dressing ingredients with a fork. Pour dressing over salad and toss. Cover and refrigerate for one to two hours before serving.