Chinese - Shrimp Egg Foo Yung

Baby Kato


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. Make sure blanched vegetables are well drained.

Fish sauce adds a twist to this recipe for Egg Foo Yung, but you can substitute with soy sauce.

I have posted this here for play in Culinary Quest, recipe By Rhonda Parkinson.

★★★☆☆ 1 vote
2 - 4
30 Min
20 Min
Stove Top


3/4 lb
shrimp, cut into small pieces
4 oz
shredded carrots
4 oz
mung bean sprouts
1 stalk(s)
celery, sliced thin
1 small
can water chestnuts, diced small
ingredients for sauce
2 pkg
chicken or beef gravy mix
2 c
cold water
2 Tbsp
oyster sauce
2 Tbsp
soy sauce
1 small
yellow onion, diced
green onions, cut into 1/8 inch pieces
1/4 c
sweet peas
1 1/2 Tbsp
fish sauce (or soy sauce)
1 oz
extra virgin oil blended with 1 ounce sesame oil


1Stir-fry the carrots, bean sprouts, celery, and water chestnuts. Set aside to cool.
2Make 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.
3Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish sauce
4Heat the wok to medium, add blended oil to the wok.
5Using 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.
6To serve, add the sauce on top.

About Chinese - Shrimp Egg Foo Yung

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: Chinese
Other Tag: Quick & Easy