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.
SHRIMP EGG FOO YONG
Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!
Provided by Sweetiebarbara
Categories Asian
Time 1h45m
Yield 10 cakes, 6 serving(s)
Number Of Ingredients 19
Steps:
- Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
- In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
- Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
- Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
- In a wok, put peanut oil and Fire oil and heat.
- Sauté celery and onions.
- Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
- Remove from heat and oil, and put aside to drain.
- Beat the eggs and whites.
- Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
- Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
- Sauté on each side until golden, turning only once.
- Set each pancake on paper towel to drain, until all are done.
- Place pancakes in serving dish and pour hot sauce over them.
- Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.
Nutrition Facts : Calories 248.6, Fat 11, SaturatedFat 2.6, Cholesterol 272.6, Sodium 637.9, Carbohydrate 18.2, Fiber 2.5, Sugar 5.4, Protein 19.7
SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
- Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
- Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
- Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
- Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
- Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
- Flip them over and cook another 2 to 3 minutes until cooked through.
- NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Nutrition Facts : Calories 384.1, Fat 28.1, SaturatedFat 6.7, Cholesterol 558, Sodium 1023.4, Carbohydrate 11.2, Fiber 3.2, Sugar 6, Protein 22.6
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