Shrimp-mushroom egg foo yong
Shrimp-mushroom
egg foo yong
·
Active: 35 min
·
Total: 40 min
·
Serves: 4
Ingredient
·
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
·
1½ teaspoons minced peeled ginger (from a ½-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
Recipe
1.
Preheat the broiler. Whisk the eggs in a bowl.
Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over
medium-high heat. Add the mushrooms and stir-fry 5 minutes. Stir in 1 teaspoon
soy sauce. Transfer to the bowl with the eggs using a slotted spoon.
2.
Add the snap peas, ginger and half of the
scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the
shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs.
3.
Whisk ¼ cup water, the broth, cornstarch and the
remaining 2 teaspoons soy sauce. Wipe out the skillet. Add 1 tablespoon peanut oil
and the remaining scallions; stir-fry 30 seconds. Add the broth mixture, reduce
the heat to medium low and simmer, whisking, until thick, 2 minutes. Stir in
the sesame oil. Transfer to a bowl and cover.
4.
Wipe out the skillet. Increase the heat to
medium. Add the remaining 1 tablespoon peanut oil and the egg mixture; cook,
undisturbed, 5 minutes. Broil until set, 5 minutes. Serve with the rice and
sauce.
Nutrition: Per
serving: Calories 459; Fat 20 g (Saturated 5 g); Cholesterol 388 mg; Sodium 458
mg; Carbohydrate 45 g; Fiber 3 g; Protein 25 g
