Shrimp-Mushroom Egg Foo Yong Recipe

Name: Shrimp-Mushroom Egg Foo Yong
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 3 tablespoons peanut or vegetable oil; 1 8 -ounce package sliced white mushrooms; 5 teaspoons soy sauce; 1 cup sugar snap peas (about 4 ounces), trimmed and sliced; 1 1/2 teaspoons minced peeled ginger (from a 1/2-inch piece); 1 bunch scallions, thinly sliced; 6 ounces cooked, peeled and deveined shrimp, chopped; 1 cup low-sodium chicken broth; 1 tablespoon cornstarch; 1 teaspoon toasted sesame oil; 3 cups cooked rice, for serving

Servings: persons

6 large eggs
3 tablespoons peanut or vegetable oil
1 8 -ounce package sliced white mushrooms
5 teaspoons soy sauce
1 cup sugar snap peas (about 4 ounces), trimmed and sliced
1 1/2 teaspoons minced peeled ginger (from a 1/2-inch piece)
1 bunch scallions, thinly sliced
6 ounces cooked, peeled and deveined shrimp, chopped
1 cup low-sodium chicken broth
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
3 cups cooked rice, for serving

1
Preheat the broiler.
2
Whisk the eggs in a bowl.
3
Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over medium-high heat.
4
Add the mushrooms and stir-fry 5 minutes.
5
Stir in 1 teaspoon soy sauce.
6
Transfer to the bowl with the eggs using a slotted spoon.
7
Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes.
8
Add the shrimp and 2 teaspoons soy sauce; cook 1 minute.
9
Add to the bowl with the eggs.
10
Whisk 1/4 cup water, the broth, cornstarch and the remaining 2 teaspoons soy sauce.
11
Wipe out the skillet.
12
Add 1 tablespoon peanut oil and the remaining scallions; stir-fry 30 seconds.
13
Add the broth mixture, reduce the heat to medium low and simmer, whisking, until thick, 2 minutes.
14
Stir in the sesame oil.
15
Transfer to a bowl and cover.
16
Wipe out the skillet.
17
Increase the heat to medium.
18
Add the remaining 1 tablespoon peanut oil and the egg mixture; cook, undisturbed, 5 minutes.
19
Broil until set, 5 minutes.
20
Serve with the rice and sauce.
21
Photograph by Antonis Achilleos

1184

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large eggs, 3 tablespoons peanut or vegetable oil, 1 8 -ounce package sliced white mushrooms, 5 teaspoons soy sauce, and more.

Yes, Shrimp-Mushroom Egg Foo Yong falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp-Mushroom Egg Foo Yong

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