Shrimp-and-mushroom egg foo yong

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PREP TIME

10 min

Makes

4 to 6 servings

* PLUS Cooking time: 20 minutes

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
  • 15.8 g,
  • Carbohydrates
  • 6.3 g,
  • Fat
  • 14.3 g,
  • Fibre
  • 0.9 g,

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.