SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)
I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy.
Provided by heartshapedpan
Categories Vegetable
Time 30m
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
- Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
- In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
- Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
- Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
- Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
- When eggs are completely cooked, remove and serve immediatley.
- Repeat making these omelettes until all ingredients have been used.
- Should make about 4 Egg Foo Youngs.
Nutrition Facts : Calories 432.7, Fat 37.1, SaturatedFat 6.6, Cholesterol 412.2, Sodium 1744.4, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 20.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
GLEN MAWELELE
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Justin Greig
[email protected]I'm not a fan of egg foo young, but this recipe changed my mind. It's so good!
Odigiri Elizabeth
[email protected]This is the best egg foo young recipe I've ever had. It's so flavorful and delicious.
Ambra Cooper
[email protected]I love how versatile this recipe is. You can add or remove ingredients to suit your taste.
RAYHAN BD GAMER YT
[email protected]This is a great recipe for a quick and easy weeknight dinner.
Umer alee
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it.
Kyle Simpson
[email protected]This recipe is a great way to get your kids to eat their vegetables.
Aashish Gurung
[email protected]I'm not a big fan of shrimp, but I loved this recipe. The mushrooms and sauce made up for it.
Comedy tv
[email protected]The sauce is the star of this dish. It's so rich and creamy.
Bathsheba Igbum
[email protected]This dish is so flavorful and satisfying. I will definitely be making it again.
Siddiqur Rahman
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight dinner.
Md Bablu
[email protected]This is the best egg foo young recipe I've ever tried. It's so light and fluffy, and the sauce is perfect.
Dimpho Moleleki
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. It's a great way to use up leftover shrimp and mushrooms.
Mohammad Sajjad
[email protected]This was my first time making egg foo young and it turned out great! The instructions were easy to follow and the dish was delicious.
Bright Bravo
[email protected]I'm not a big fan of egg foo young, but this recipe changed my mind. It's so flavorful and satisfying.
Yousaf Mirani
[email protected]I made this dish last night and it was a hit with my family. The sauce was especially delicious.
Katie Hubbard
[email protected]This egg foo young recipe is a keeper! The shrimp and mushrooms add so much flavor and texture. It's definitely better than takeout.