Ingredients
- 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
Gravy
- 2 Cups - Chicken Broth
- 1 TBS - Oyster Sauce
- 1 TBS - Low Sodium Soy Sauce
- 1 TBS - Water
- 1 TBS - Corn Starch
Directions
- 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.
Gravy
- 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.
Enjoy!
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.
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