Wednesday, December 14, 2011

Shrimp Egg Foo Young

My hubby LOVES eggs! He could eat them prepared almost anyway morning, noon or night. I on the other hand am not always so keen to dive into them. So to appease the both of us I came up with this recipe . . . and we both loved it!
Shrimp Egg Foo YoungRecipe by: Emily
1/4 Pound Shrimp, peeled, deveined, and chopped
1 1/2 cups Bean Sprouts
1/2 cup Onion, chopped
2 Green Onion, chopped
1/3 cup Water Chestnuts, chopped
1 tsp Canola Oil
1 tsp Sesame Oil
1 Clove Garlic, minced
1 Tbsp Soy Sauce
1 tsp Cornstarch
4 Eggs

1. Heat 1 teaspoon sesame oil and 1 teaspoon canola oil in a non-stick skillet or wok over medium heat. Add the chopped onion and cook for 5 minutes, or until the onions begin to soften. Add the green onions and bean sprouts. Cook for another minute and then add the shrimp, and soy sauce, cook for another 2-3 minutes until the shrimp are just done. Remove from heat and sprinkle the cornstarch over the shrimp mixture, combine. Allow shrimp mixture to cool for a few minutes.
2. Beat the eggs in a bowl. Add the shrimp and veggie mixture. Heat 1 teaspoon of oil in a non-stick skillet over medium heat. Scoop 1/3 to 1/2 cup of the egg mixture into skillet. Cook each patty until the eggs are lightly browned and then flip over and cook the other side until lightly browned. Makes 4-6 servings. Serve with gravy and enjoy!

Egg foo Young Gravy
1 cup Chicken Stock
1 Tbsp Brown sugar
1 Tbsp Soy Sauce
1 Tbsp Cornstarch
1 Tbsp Water

Combine the chicken stock, brown sugar and soy sauce in a sauce pan. Bring to a boil.
Combine the cornstarch and water together to make a slurry. Whisk the cornstarch slurry into the chicken stock and simmer until the sauce has thickened. Serve over Egg Foo Young.

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