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

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!