Best 7 Chinese Shrimp Egg Foo Yung Recipes

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**Egg Foo Yung: A Journey Through Culinary Delights**

If you seek a culinary odyssey that tantalizes your taste buds and introduces you to the vibrant flavors of Chinese cuisine, look no further than Egg Foo Yung. This delectable dish, also known as Chinese omelet or shrimp egg foo yung, has captivated the hearts and palates of food enthusiasts worldwide. Prepared with a medley of shrimp, eggs, and vegetables, this dish offers a symphony of textures and flavors that will leave you craving for more. Join us on an epicurean adventure as we delve into the intricacies of Egg Foo Yung, exploring its origins, variations, and the tantalizing recipes that await you in this article. Discover the secrets of crafting this culinary masterpiece and embark on a journey that will transform your taste buds forever.

**Recipes Included:**

1. **Classic Shrimp Egg Foo Yung:** Experience the quintessential Egg Foo Yung recipe, featuring succulent shrimp, fluffy eggs, and a medley of colorful vegetables.

2. **Vegetarian Egg Foo Yung:** Embark on a plant-based journey with this delightful vegetarian version, showcasing the vibrant flavors of tofu, mushrooms, and an array of vegetables.

3. **Pork Egg Foo Yung:** Indulge in a meaty variation of Egg Foo Yung, where tender pork takes center stage, harmonizing with fluffy eggs and a symphony of vegetables.

4. **Chicken Egg Foo Yung:** Savor the classic combination of chicken, eggs, and vegetables in this flavorful rendition, where each bite bursts with savory goodness.

5. **Easy Egg Foo Yung:** Discover a simplified version of Egg Foo Yung, perfect for busy weeknights or those new to Chinese cooking, without compromising on taste and authenticity.

Let's cook with our recipes!

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

Steps:

  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

CHINESE - SHRIMP EGG FOO YUNG



Chinese - Shrimp Egg Foo Yung image

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....

Provided by Baby Kato

Categories     Other Breakfast

Time 50m

Number Of Ingredients 16

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
8 eggs
1 small yellow onion, diced
2 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

Steps:

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

EGG FOO YUNG (PORK AND SHRIMP OMELETS)



Egg Foo Yung (Pork and Shrimp Omelets) image

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.

Provided by Andrew Zimmern

Categories     main-dish

Time 50m

Yield 4 medium-sized omelets

Number Of Ingredients 32

2 tablespoons peanut oil
2 ounces minced or ground pork
6 large shrimp, peeled, deveined and chopped
1 teaspoon soy sauce
1 teaspoon oyster sauce
Kosher salt and freshly ground black pepper
8 extra-large eggs
3 to 4 leaves napa cabbage, thinly sliced (a generous 2 cups)
1 large carrot, shredded
3 scallions, thinly sliced on the bias
1/2 cup frozen peas, thawed and rinsed in very hot water for 90 seconds
1 large handful soy or mung bean sprouts
1 teaspoon grated ginger
Kosher salt
6 to 8 tablespoons peanut oil, for frying
Egg Foo Yung Sauce, for serving, recipe follow
Sauce #2, for serving, recipe follows
1/2 cup rich homemade chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or sake
2/3 cup white (shiro) miso
3 large egg yolks
1/2 cup sake
1/4 cup plus 3 tablespoons sugar
1/4 cup rich homemade beef stock
1 tablespoon oyster sauce
1/2 teaspoon dashi no moto (instant dashi)
2 tablespoons toasted sesame oil

Steps:

  • Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
  • Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
  • Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
  • Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
  • Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

Steps:

  • Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
  • Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  • Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Steps:

  • Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  • Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g

EGG FOO YUNG



Egg Foo Yung image

Make and share this Egg Foo Yung recipe from Food.com.

Provided by Dienia B.

Categories     Cantonese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

8 eggs
2 tablespoons oil
1/4 cup chopped green onion
1/4 cup thinly sliced water chestnut
1 cup fresh bean sprout
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper
2 cups beef broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
3 tablespoons cornstarch
oil

Steps:

  • Beat eggs.
  • Heat skillet with 2 tablespoons oil.
  • Add green onions, water chestnuts, bean sprouts, soy sauce, oyster sauce, salt and pepper to the eggs.
  • Pour 1 ladle of egg mixture into pan, pushing eggs back into center of egg mixture.
  • Flip over and brown other side.
  • EGG FOO YUNG SAUCE:.
  • Meanwhile, make sauce. In another saucepan, cook beef broth, oyster sauce, soy sauce and corn starch together until thickened, stirring occasionally.

Nutrition Facts : Calories 266.8, Fat 17.2, SaturatedFat 4, Cholesterol 423.4, Sodium 1367.7, Carbohydrate 12.1, Fiber 1, Sugar 2.5, Protein 15.8

SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)



Shrimp Egg Foo Yong (Low Carb and Low Fat) image

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

Provided by Alan Leonetti

Categories     Lunch/Snacks

Time 27m

Yield 2 serving(s)

Number Of Ingredients 11

4 tablespoons canola oil
1/4 cup onion (chopped)
2 cups cabbage (shredded)
6 eggs
1 tablespoon soy sauce
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup bean sprouts (pressed down firmly in cup)
1 cup cooked small shrimp (or large dice medium)

Steps:

  • Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
  • Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
  • Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
  • Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
  • Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
  • Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
  • Flip them over and cook another 2 to 3 minutes until cooked through.
  • NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Nutrition Facts : Calories 384.1, Fat 28.1, SaturatedFat 6.7, Cholesterol 558, Sodium 1023.4, Carbohydrate 11.2, Fiber 3.2, Sugar 6, Protein 22.6

Tips:

  • Use fresh, large shrimp for the best flavor and texture.
  • Chop the shrimp into small pieces so that they cook evenly.
  • Use a variety of vegetables in your egg foo yung, such as bean sprouts, carrots, and celery.
  • Be sure to drain the vegetables well before adding them to the batter.
  • Use a nonstick skillet to cook the egg foo yung so that it doesn't stick.
  • Cook the egg foo yung over medium heat so that it cooks through without burning.
  • Serve the egg foo yung with your favorite dipping sauce, such as soy sauce, duck sauce, or sweet and sour sauce.

Conclusion:

Egg foo yung is a delicious and easy-to-make Chinese dish that can be enjoyed by people of all ages. It is a great way to use up leftover rice and vegetables, and it is also a good source of protein and calcium. The next time you are looking for a quick and easy meal, give egg foo yung a try. You won't be disappointed!

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