Shrimp and Mushroom Egg Foo Young- (Better Than Take-Out)
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
4 omelettes
- Serves:
- 4
ingredients
- 6 jumbo eggs
- 1⁄2 cup shrimp, cooked and roughly chopped
- 1⁄2 cup mixed mushrooms, chopped fine
- 1⁄3 cup green onion, chopped
- 1 cup mung bean sprouts, fresh
- 1 tablespoon low sodium soy sauce
- 2 teaspoons salt
- 1⁄2 cup chicken stock or 1/2 cup shrimp stock
- 8 tablespoons vegetable oil
directions
- Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
- Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
- In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
- Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
- Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
- Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
- When eggs are completely cooked, remove and serve immediatley.
- Repeat making these omelettes until all ingredients have been used.
- Should make about 4 Egg Foo Youngs.
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Reviews
-
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 Recipe#462802 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.