Thursday, March 31, 2016

Shrimp Egg Foo Young - How to make Egg Foo Young - Chinese Food


  • 8 oz - Peeled and Deveined Small Shrimp
  • 8 - Eggs
  • 1/2 Cup - Frozen Peas and Carrots
  • 1/2 Cup - Bean Sprouts
  • 1/2 Cup - Mushrooms (chopped into medium pieces)
  • 1/2 Cup - Yellow Onion (chopped into medium pieces)
  • 2 tsp - Soy Sauce
  • 1 tsp - Granulated Garlic
  • 1 tsp - White Pepper
  • 2 Cups - Chicken Broth
  • 1 TBS - Oyster Sauce
  • 1 TBS - Low Sodium Soy Sauce
  • 1 TBS - Water
  • 1 TBS - Corn Starch

  • In a large bowl beat eggs, garlic, pepper and soy sauce until well combined.
  • Add  shrimp, peas, carrots, bean sprouts, mushrooms, onion, and mix well.
  • In a large non-stick skillet over medium low heat add 1 tsp of vegetable oil.
  • Add egg, shrimp and vegetable mixture in one cup increments to skillet and let cook for 3 minutes on each side for a total of 6 minutes.
  • Continue until all of the omelettes are made.
  • In a medium sauce pan over medium heat combine, chicken broth, oyster sauce, soy sauce and bring to a boil.
  • Combine water and corn starch, mix well and add to the sauce pan.
  • Bring the gravy back up to a boil and it will thicken immediately.
  • Remove from heat and cover to keep warm.
Serve egg foo young over steamed rice and top with gravy.


1 comment:

  1. Good receipe but I'll use fresh veggies from Kansas City Chinese Market. They have a great variety and aren't expensive. Keep up the Asian food receipes, They are my favorite and heathy too.