No Image
prep time
cook time
method
---
yield
4 to 6
Ingredients
- 3/4 pound small/bay shrimp, cooked
- 4 ounces bean sprouts, fresh
- 1 - stalk of celery, thinly sliced
- 1 can water chestnuts, diced
- 8 - eggs
- 1 - small yellow onion, diced
- 2 - green onions, cut into 1/8 in. pieces
- 1/4 cup baby peas
- 1 1/2 teaspoons fish sauce or soy sauce, low sodium
- 2 ounces extra virgin olive oil and sesame oil, (1 oz. ea.)
- GRAVY
- 2 packages of knor's beef gravy mix
- 2 cups cold water
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons soy sauce, low sodium
How To Make shrimp egg foo yung
-
Step 1Stir-fry the bean sprouts, celery, and water chestnuts. Set aside to cool.
-
Step 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.
-
Step 3Beat the eggs in a large bowl, and mix in the shrimp, stir-fried vegetables, remaining vegetables and fish sauce.
-
Step 4Heat the wok to medium, add blended oil to the wok. Using 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. NOTE: If you don't have a wok, you can use a small 6 in. egg pan or an 8 in. saute/omlette pan. I also use cooking spray instead of the oil in the wok.
-
Step 5To serve, add the sauce on top.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes