SHRIMP EGG FOO YOUNG GRAVY RECIPE RECIPES
SHRIMP EGG FOO YOUNG - CHINA SICHUAN FOOD
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
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 | RACHAEL RAY - FOOD NETWORK
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat a griddle over medium heat and brush it with some oil.
- Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
- Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
- Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
- Put 2 pancakes on each plate and top with the gravy.
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