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  • Shrimp Egg Foo Yung

Shrimp Egg Foo Yung

Serve 4-5
  • 3 to 4 mediun sized fresh mushrooms
  • 1/2 fresh skinless shrimps
  • 3 eggs
  • 1/4 cup peanut or vegetable oil
  • 3/4 cup checken stock
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1 tablespoon cornstarch mixed in 2 tablespoons cold chicken stock or cold water
  • Cut the mushrroms into 1/4 inch dice
  • Wash the shrimp and pat them dry and cut them into 1/4 inch dice
  • Bring the stock to a boil in a small saucepan
  • Add the soy sauce, salt and cornstarch misture
  • Cook the sauce till it is thick and clear
  • Set a 12 inch wok or 8 inch skillet on oven, heat for 30 seconds
  • Pour in 1 tablespoon of oil for another 30 seconds,swirl the oil in the pan
  • Add shrimp and stir fry for 1 minute until they are firm and show light pink. Transfer them to a plate
  • Beat eggs in a bowl until well combined
  • Add cooked shrimp and mushrooms to the eggs
  • Add 1 tablespoon oil and heat to low, pour 1/4 cup of egg mixture, cook undisturbed for 1 minute till lightly browned
  • Turn the pancake over and cook for the another minute.
  • Set the pancack aside warm
  • Following the same procedure to make pancack until egg mixture run out
  • Pour the sauce over the pancack and serve.

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