Egg foo yung is an omelette dish that is served with brown sauce or gravy. It may be eaten at any meal of the day. It is basically consists of vegetables like mushrooms, water chestnuts, green peas and bean sprouts. Meats like shrimp, roast pork, chicken or ham may also be added. This meat/vegetable mixture is first stir-fried, cooled and then cooked with beaten eggs and covered with thick brown sauce. I like this recipe because the ingredients are minimal and easy to find. One challenge in making this dish was flipping the egg mixture at the right time to get a perfect omelette. No matter what shape your omelette turns out, one thing is for sure, it is a delicious one 😀
Shrimp Egg Foo Yung
Prep time
Cook time
Total time
Serves: 4 servings
Ingredients
- 6 oz shrimps, cut into small pieces or ½ cup cooked small shrimp
- 4 fresh shitake mushrooms, stems removed and caps thinly sliced
- 2 green onions, thinly sliced
- 1 ½ cups bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 3 tablespoons vegetable oil or more, if needed
- 6 large eggs
Sauce
- ¾ cup chicken stock
- 1 ½ teaspoon soy sauce
- 1 ½ teaspoon hoisin sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
Instructions
- Heat a large skillet over medium high heat. Add 1 tablespoon of oil and swirl to coat the bottom. Add the mushrooms, green onions and bean sprouts and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and cook for another minute. Transfer to a plate and set aside to cool.
- Beat the eggs in a large mixing bowl. Stir in the shrimps and cooled vegetables.
- Heat the remaining 2 tablespoons of oil over medium heat. Working in batches, ladle ¼ cup of the mixture onto the skillet. Cook until lightly browned, 1-2 minutes, flip and cook the other side for another few minutes. Repeat with the rest of the egg mixture, adding more vegetable oil as needed.
- Prepare the sauce by bringing the chicken stock to a boil. Reduce the heat to a simmer. Stir in the soy sauce, hoisin sauce, and cornstarch mixture. Let simmer, stirring until the sauce thickens. Pour over cooked shrimp egg foo yung.
- Serve and enjoy!
Notes
Recipe adapted from: The Chinese Takeout
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