SHRIMP AND MUSHROOM EGG FOO YOUNG- (BETTER THAN TAKE-OUT)
I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg foo young" from our local chinese joint. Don't be surprised on how good this is! It's my recipe but the ideas came from a cooking website speciallizing in Asian cuisine. If you have clam juice, or seafood stock or shrimp stock use it, chicken stock will do, and water if you have none. It will make a difference on the result in the taste of your "chinese omelets'." I have yet to master the gravy part the take-out kind, but I never eat it anyway. So I didn't include one here. If you like you can make your own gravy or use a store bought variety. But I don't think you will miss it much. Your option. I'm by no means biased against gravy.
Provided by heartshapedpan
Categories Vegetable
Time 30m
Yield 4 omelettes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.
- Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.
- In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.
- Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.
- Do not stir. Let cook until egg starts to brown nicley along edges of omlette.
- Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.
- When eggs are completely cooked, remove and serve immediatley.
- Repeat making these omelettes until all ingredients have been used.
- Should make about 4 Egg Foo Youngs.
Nutrition Facts : Calories 432.7, Fat 37.1, SaturatedFat 6.6, Cholesterol 412.2, Sodium 1744.4, Carbohydrate 4.7, Fiber 0.7, Sugar 2.2, Protein 20.2
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Basheer Ahmadzai
[email protected]I followed the recipe exactly, but my egg foo young turned out too oily. I think I'll try again with less oil next time.
Aquila Chialuka
[email protected]This dish was a bit bland for my taste. I added some extra garlic and ginger, and it was much better. I'll definitely be making this again with my own adjustments.
ParNo D'Rapboiler
[email protected]I've tried many shrimp and mushroom egg foo young recipes, but this one is by far the best. The flavors are amazing, and the texture is perfect. I'll definitely be making this again and again.
Ayan garments
[email protected]This recipe was a bit time-consuming, but it was worth it. The shrimp and mushrooms were cooked perfectly, and the sauce was delicious. I'll definitely be making this again for special occasions.
Allen Ackerley
[email protected]I'm not a big fan of shrimp, but I loved this dish! The mushrooms and sauce were so flavorful that I didn't even miss the shrimp. I'll definitely be making this again.
Moazzam Bashir
[email protected]This dish was easy to make and absolutely delicious! The shrimp and mushrooms were cooked to perfection, and the sauce was flavorful and not too heavy. I'll definitely be making this again.
Tsegaab Tafese
[email protected]I've made this recipe several times, and it's always a hit. The shrimp and mushrooms are always cooked perfectly, and the sauce is delicious. I highly recommend this recipe!
Ehtesham thakur
[email protected]This recipe is a keeper! The shrimp and mushrooms were cooked perfectly, and the sauce was flavorful and not too heavy. I'll definitely be making this again and again.
Anane Samuel
[email protected]I made this for a potluck, and it was a huge hit! Everyone loved the shrimp and mushroom filling, and the sauce was perfect. I'll definitely be making this again.
Kady Diaby
[email protected]This was my first time making egg foo young, and it turned out great! The recipe was easy to follow, and the results were delicious. I'll definitely be making this again.
Siphokazi Ndisane
[email protected]I'm not usually a fan of egg foo young, but this recipe changed my mind. The shrimp and mushrooms added a lot of flavor and texture, and the sauce was delicious. I'll definitely be making this again.
GRACE DE LOVE
[email protected]5 stars! This dish was a hit at my dinner party. The shrimp and mushrooms were juicy and tender, and the sauce was the perfect balance of sweet and savory.
Samuel Agoha
[email protected]This recipe was easy to follow, and the results were fantastic. The shrimp and mushrooms were cooked perfectly, and the sauce was flavorful and not too heavy. Will definitely make again!
Preye Zlash
[email protected]I made this for my family, and they loved it! The kids especially loved the shrimp. I'll definitely be adding this to my regular rotation of recipes.
Michael Penton
[email protected]I've tried many egg foo young recipes, but this one is by far the best. The shrimp and mushrooms add a lot of flavor, and the sauce is delicious. Highly recommend!
Anelisa Mtshali
[email protected]This shrimp and mushroom egg foo young recipe was amazing! The flavors were spot-on, and the texture was perfect. I'll definitely be making this again.