Shrimp-mushroom egg foo yong

Shrimp-mushroom egg foo yong

Shrimp-mushroom egg foo yong

·         Active: 35 min

·         Total: 40 min

·         Serves: 4



·         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



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

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