Shrimp-and-mushroom egg foo yong

Name: Shrimp-and-mushroom egg foo yong
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 250 g small shrimp; 1 cup chicken broth, or bouillon; 2 tsp soy sauce; 2 tsp oyster sauce; 1 tbsp cornstarch; 8 eggs, lightly beaten; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 3 tbsp vegetable oil; 1 onion, cut in half and thinly sliced; 2 cups sliced mushrooms; 1 large garlic clove, minced; 1 tsp finely grated fresh ginger, or 1 tbsp finely chopped fresh ginger or 1 1/2 tsp bottled puréed ginger; 1/2 cup bean sprouts, optional; 3 green onions, sliced diagonally

Prep Time10 min
Total Time10 min
Makes4 to 6 servings

*PLUS Cooking time: 20 minutes

By Chatelaine

Ingredients

250 g small shrimp
1 cup chicken broth, or bouillon
2 tsp soy sauce
2 tsp oyster sauce
1 tbsp cornstarch
8 eggs, lightly beaten
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp vegetable oil
1 onion, cut in half and thinly sliced
2 cups sliced mushrooms
1 large garlic clove, minced
1 tsp finely grated fresh ginger, or 1 tbsp finely chopped fresh ginger or 1 1/2 tsp bottled puréed ginger
1/2 cup bean sprouts, optional
3 green onions, sliced diagonally

Instructions

If using frozen shrimp, rinse under cold running water to remove ice crystals. Don't thaw. Peel shrimp. Place broth in a bowl. (If using condensed broth, use 1/2 cup/125 mL each of broth and water.) Whisk in soy, oyster sauce and cornstarch until dissolved. Set aside. Lightly whisk eggs with salt and pepper. Set aside.
Heat 1 tablespoon (15 mL) oil in a large non-stick frying pan or wok set over medium heat. Add onion. Stir often until softened, about 5 minutes. Increase heat to medium-high and add remaining oil and mushrooms. Stir-fry until lightly browned, about 3 minutes. Add shrimp, garlic and ginger. Stir constantly, just until cooked shrimp are warm or uncooked shrimp start to turn bright pink, from 1 to 2 minutes. Push mixture up sides of pan. Pour eggs into centre of pan. Using a wide spatula, gently stir eggs, scraping bottom, for 1 minute. Add shrimp mixture and continue to gently stir until soft mounds start to form, about 5 minutes. Do not stir quickly. Stir in sprouts, if using, and green onions.
Reduce heat to medium. Cover and cook until bottom turns a bit golden, about 2 minutes. Although eggs do not appear cooked, slide out onto a platter. Tent with foil. Immediately stir cornstarch mixture. Pour into pan. Stir constantly over medium-high heat until slightly thickened, from 3 to 4 minutes. Pour over eggs and serve.

Nutrition (per serving)

Calories 219, Protein 15.8g, Carbohydrates 6.3g, Fat 14.3g, Fibre 0.9g.

This classic takeout dish makes a nutritious family-pleasing supper--and you probably have most of the fixings on hand. Traditionally served with rice, we loved it just with sliced tomatoes. If you don't have shrimp, it's still great.

FILED UNDER:

Dinner Stir Fry stovetop world cuisine

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