FOO YANG RECIPES

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SHRIMP EGG FOO YOUNG | CHINA SICHUAN FOOD



Shrimp Egg Foo Young | China Sichuan Food image

Savory and comforting fresh shrimp egg foo young, developed from basic Cantonese egg foo young.

Provided by Elaine

Categories     Main Course

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 11

6 large eggs ( , room temperature recommended)
2 fresh shitake mushrooms
1 small bunch of bean sprouts ( , around 100g, root removed)
1 cup shrimp (, shelled and deveined+ a pinch of salt and pepper for marinating)
2 green onions
1/4 tsp. Chinese five spice powder ( , or white pepper powder)
Oil for pan-frying or deep-frying
1/2 cup chicken broth
2 tsp. light soy sauce
2 tsp. corn starch
1 tsp. sesame oil

Steps:

  • Cut the shrimp into finger size pieces and then marinate with a small pinch of salt and pepper.
  • Slice the mushrooms firstly and then shred into thin shreds. Cut bean sprouts into 6-8cm sections.
  • Beaten all the eggs and add mushroom, bean sprouts, green onion, five spice powder, salt and shrimp together.
  • In a small bowl, mix all the gravy ingredients and simmer for 5 minutes over slow fire.
  • Heat around 3 tablespoons of oil on a smaller frying pan (the one I am using is 18cm in diameter) and then pour in 1/3 of the mixture and fry for 4-5 minutes over medium slow fire. Turn over and fry the other side for 2-3 minutes and then transfer out. Repeat to finish the remaining 2 portions.
  • Serve with the gravy and drizzle before enjoying.

Nutrition Facts : Calories 221 kcal, CarbohydrateContent 4 g, ProteinContent 22 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 479 mg, SodiumContent 801 mg, ServingSize 1 serving

EGG FOO YOUNG RECIPE (CHINESE-AMERICAN OMELETTE) | KITCHN
2021-12-17 · Make ahead: The foo young sauce can be made up to 2 weeks ahead and refrigerated in an airtight container. Reheat on the stove or in a microwave before serving. Storage: Egg foo young is best eaten fresh, but unsauced leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a skillet or toaster oven.
From thekitchn.com
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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.
From allrecipes.com
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