SHRIMP EGG FOO YOUNG
If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 patties (1 cup sauce).
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
EGG FOO YUNG (PORK AND SHRIMP OMELETS)
Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.
Provided by Andrew Zimmern
Categories main-dish
Time 50m
Yield 4 medium-sized omelets
Number Of Ingredients 32
Steps:
- Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
- Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
- Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
- Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
- Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.
CHINESE - SHRIMP EGG FOO YUNG
I love egg foo yung,this one sounds very tasty. All it takes is a few eggs, crisp vegetables and Asian seasonings to create an elegant dish that is perfect for breakfast or any time of the day. To coax more flavor out of the vegetables, blanch or stir-fry before adding to the egg mixture, even if the recipe doesn't call for it....
Provided by Baby Kato
Categories Other Breakfast
Time 50m
Number Of Ingredients 16
Steps:
- 1. Stir-fry the carrots, bean sprouts, celery, and water chestnuts. Set aside to cool.
- 2. Make the sauce by combining the gravy mix packets, water, oyster sauce and soy sauce. Mix with a wire whisk. Heat on medium high until bubbly, then reduce to warm and let thicken, stirring often.
- 3. Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish sauce
- 4. Heat the wok to medium, add blended oil to the wok.
- 5. Using a small ladle, place the ingredients in the center of the wok and flatten the mixture out. Cook until solid and then fold in half. Continue cooking until done, turning over once.
- 6. To serve, add the sauce on top.
SHRIMP EGG FOO YOUNG
Steps:
- Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
- Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
- Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.
EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE
From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.
Provided by Tee Lee
Categories Breakfast
Time 40m
Yield 3-4 omelets, 2 serving(s)
Number Of Ingredients 10
Steps:
- FOR OMELETS:.
- In a medium bowl, beat the eggs with water and soy sauce.
- Stir in bean sprouts, mushrooms and green onions; mix well.
- Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
- Pour in approximately one fourth of the egg mixture.
- As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
- Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
- Slide onto a serving plate, keeping warm.
- Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
- Cut omelets into wedges and serve with warm Oriental Sauce.
- FOR ORIENTAL SAUCE:.
- Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
- Boil for 1 minute; serve hot.
Nutrition Facts : Calories 192.4, Fat 9.8, SaturatedFat 3.2, Cholesterol 372, Sodium 1378, Carbohydrate 8.9, Fiber 1.7, Sugar 3.5, Protein 17.5
EGG FOO YUNG
Make and share this Egg Foo Yung recipe from Food.com.
Provided by Lorac
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix eggs, vegetables, meat and soy.
- Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
- Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
- Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
- In a bowl, blend cornstarch and water.
- Add to sauce and cook, stirring, until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung.
Nutrition Facts : Calories 248.2, Fat 16.3, SaturatedFat 4.3, Cholesterol 289.6, Sodium 639.7, Carbohydrate 9.7, Fiber 1.2, Sugar 4.6, Protein 15.6
EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
- Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
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