SIMPLE SHRIMP EGG FOO YUNG
This is one of my favorite Asian dishes. I've always thought that it would be difficult to cook at home, not so, it's a very easy. While not authentic, it satisfied my craving without ordering out.
Provided by Bren
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Beat eggs in a bowl until frothy. Add shrimp, mushrooms, and bean sprouts and whisk to combine.
- Heat 1 tablespoon oil in an 8-inch skillet over medium-high heat until hot. Drop 1/4 of the mixture into the skillet and cook until the bottom of the omelet is set and lightly browned, about 3 minutes. Turn carefully and cook until the other side is golden brown, 2 to 3 minutes. Remove from skillet and keep warm. Repeat with remaining egg mixture, adding remaining oil as needed for frying.
- Meanwhile, stir cornstarch with water together in a small bowl to create a slurry. Combine chicken stock, soy sauce, and salt in a saucepan and bring to a boil. Stir in cornstarch slurry and cook, stirring, until sauce becomes translucent, about 1 minute. Set aside and warm again when the last omelet is cooking.
- Serve omelets with warm sauce.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 11.3 g, Cholesterol 637.7 mg, Fat 27.4 g, Fiber 0.7 g, Protein 36.4 g, SaturatedFat 6.3 g, Sodium 1544.9 mg, Sugar 2.9 g
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