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    You are in: Home / Recipes / Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out) Recipe
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    Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out)

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    2 Total Reviews

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    • on October 18, 2011

      I made this last night as part of a chinese meal and was very happy with the results. I only made half of the recipe but followed the recipe exactly as written. I used my wok to cook each one separately (the wok helps hold the shape)and made a gravy to top them with. Served with Aunty Pam's Orange and Ginger Chicken and steamed rice made a perfect chinese dinner. No more take-out foo yung for me. Thanks for sharing your great recipe! Made for PAC Fall 2011.

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    • on April 17, 2014

      This was really a hit at dinner. I made smaller rounds so we all had enough. I followed the recipe and it worked out great. Served with some brown gravy (I found here on the site), Chinese Take-Out: Egg Drop Soup#509630 and Spicy Pad Thai#2106937. Thank you for posting. Made for Spring PAC 2014.

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    Nutritional Facts for Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out)

    Serving Size: 1 (193 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 432.6
     
    Calories from Fat 333
    77%
    Total Fat 37.0 g
    57%
    Saturated Fat 6.6 g
    33%
    Cholesterol 412.2 mg
    137%
    Sodium 1744.3 mg
    72%
    Total Carbohydrate 4.6 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.1 g
    8%
    Protein 20.2 g
    40%

    The following items or measurements are not included:

    shrimp

    mixed mushrooms

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