1 tbsp. salad oil
1 med. green pepper, chopped
1 med. onion, chopped
1 c. cleaned cooked shrimp, chopped
1 c. bean sprouts, rinsed and drained
1 (8 oz.) can water chestnuts, drained and sliced
2-3 tbsp. soy sauce
5 eggs
1 tbsp. salad oil
Hot Soy Sauce (see below)

In skillet, heat 1 tablespoon salad oil; cook and stir green pepper and onion until tender. Stir in shrimp, bean sprouts, water chestnuts and soy sauce. Heat through; remove from heat.

In bowl, beat eggs until thick and lemon colored; stir in shrimp mixture. In skillet, heat 1 tablespoon salad oil; pour egg mixture into hot skillet from ladle or cup to form patties about 5 inches in diameter.

When patties are set and brown, turn to brown other side. Serve warm with Hot Soy Sauce. (Makes about 8 patties.)

HOT SOY SAUCE:

Heat 2 cups beef bouillon to boiling. Blend 2 tablespoons cornstarch, 1/4 cup cold water and 2 tablespoons soy sauce; stir gradually into bouillon. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.