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

Recipe by heartshapedpan
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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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