SIMPLE SHRIMP EGG FOO YUNG

Simple Shrimp Egg Foo Yung image

This is one of my favorite Asian dishes. I've always thought that it would be difficult to cook at home, not so, it's a very easy. While not authentic, it satisfied my craving without ordering out.

Provided by Bren

Time 30m

Yield 2

Number Of Ingredients 10

Previous Next

Ingredients

5 large eggs, beaten
8 ounces large shrimp - shelled, deveined, and cut in half
⅔ cup sliced fresh mushrooms
½ cup bean sprouts
2 tablespoons oil, or more as needed
2 tablespoons cornstarch
2 tablespoons water
1 cup chicken stock
2 teaspoons soy sauce
¼ teaspoon salt

Steps:

Beat eggs in a bowl until frothy. Add shrimp, mushrooms, and bean sprouts and whisk to combine.
Heat 1 tablespoon oil in an 8-inch skillet over medium-high heat until hot. Drop 1/4 of the mixture into the skillet and cook until the bottom of the omelet is set and lightly browned, about 3 minutes. Turn carefully and cook until the other side is golden brown, 2 to 3 minutes. Remove from skillet and keep warm. Repeat with remaining egg mixture, adding remaining oil as needed for frying.
Meanwhile, stir cornstarch with water together in a small bowl to create a slurry. Combine chicken stock, soy sauce, and salt in a saucepan and bring to a boil. Stir in cornstarch slurry and cook, stirring, until sauce becomes translucent, about 1 minute. Set aside and warm again when the last omelet is cooking.
Serve omelets with warm sauce.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 11.3 g, Cholesterol 637.7 mg, Fat 27.4 g, Fiber 0.7 g, Protein 36.4 g, SaturatedFat 6.3 g, Sodium 1544.9 mg, Sugar 2.9 g