eggs fooyoung with shrimp
There are many variations on eggs fooyoung, which is a rich omelet made with cooked vegetables, fish, and/or meat. I've had this recipe since I was first married. This recipe is diabetic friendly, being low in carbohydrates. You can make it lower in fat by reducing the oil by half, and using 1-1/2 cups Egg Beaters egg substitute for the 6 whole eggs.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 can bean sprouts *or*
- 2 cups fresh bean sprouts
- 2 tablespoons peanut oil, divided
- 1 teaspoon fresh minced gingerroot
- 6 - chopped green onions
- 1 - stalk celery, thinly sliced
- 2 cans tiny shrimp, well drained
- 6 - well beaten eggs
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
How To Make eggs fooyoung with shrimp
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Step 1Rinse and drain the bean sprouts. Heat 1 tablespoon of the oil in a medium skillet and stir-fry the gingerroot, green onions, and celery until translucent and crisp. Stir in the shrimp and heat through. Remove from skillet to a bowl and stir in the bean sprouts. Wipe skillet clean.
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Step 2Beat the eggs together with the salt and pepper, then combine the cooked bean sprout mixture with the eggs.
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Step 3Heat the remaining 1 tablespoon of oil in the skillet. Drop the egg mixture into the skillet to form small patties. Fry until golden brown on both sides, turning only once.
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Step 4Serve with soy sauce, tamari, or oyster sauce, or your favorite Asian-style sauce.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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