Shrimp Egg Foo Yung

Shrimp Egg Foo Yung brings together tender shrimp, earthy shiitake mushrooms, and crisp bean sprouts in a fluffy egg patty. It's savory, satisfying, and super easy to whip up for a quick meal.

Course Main Course

Cuisine Chinese

Keyword Asian cuisine, egg foo yung, quick meal, shrimp, stir-fry

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 360kcal

Author Liza Agbanlog

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

Nutrition