Yes, I know it’s not actually Chinese, but a guilty pleasure from my childhood nonetheless, and now without all the fat and cholesterol. [b]HEALTHIER SHRIMP EGG FU YUNG[/b] 1 can Trader Joe’s shrimp, rinsed/drained 1/2 can water chestnuts, drained and chopped Handful Trader Joe’s shredded carrots, loosely torn Handful bean sprouts 1 cup Reddi-Egg (Available @ TJ’s) Dash 21 Seasoning Salute Mix all above ingredients. Set aside. 1/2 cup chicken broth 1 oz. oyster sauce 1 T. soy sauce 1 T. cornstarch, dissolved in 1/4 c. water In a small saucepan, heat first three ingredients to boil. Add dissolved cornstarch, stirring until sauce is thickened to taste–use just enough. (Recipe can be multiplied). Heat some Trader Joe’s Grape Seed Oil in a wok or small skillet. Drop 1/2 egg mixture into skillet and cook like an omelet or frittata, folding over and/or flipping when partly set. Remove and repeat. Pour sauce over finished fu yungs. Serves 2 (or 1 if you’re really hungry 🙂