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Shrimp-and-mushroom egg foo yong

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  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 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 15.8g, 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.

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