Shrimp Egg Fu Young
Wow it’s September already! I hope everyone enjoyed their summer. I’m sharing a recipe, Shrimp Egg Fu Young, that I like to make for dinner when I’m not up for a big production. Simply mix everything in one bowl and sauté. Also, the sauce comes together quickly. You can assemble the egg mixture and then store it in the fridge until you are ready to make the fluffy omelet. You can also just use all veggies or diced ham in place of the shrimp. I hope you enjoy.
Eggs are an excellent source of protein, containing all 9 essential amino acids. You need to consume essential amino acids because our bodies cannot produce them. Amino acids help to form protein in our bodies. Also, protein will help you feel full and satisfied throughout the day.
You could use chopped ham in place of the shrimp or keep it all veggies.
Ingredients
- 6 eggs
- 1 cup bean sprouts, rinsed
- 4 tablespoons green onion, minced
- 4 teaspoons bamboo shoots, minced
- 4 water chestnuts, minced
- ½ cup raw shrimp, diced
- 1 ½ tablespoons soy sauce, divided
- 3 tablespoons cooking oil (I like to use avocado oil)
- 1 cup chicken broth
- 2 teaspoons sugar
- 2 teaspoons rice wine vinegar
- 1 tablespoon corn starch
- 2 tablespoons water
Instructions
- Place the eggs in a bowl and whisk slightly. Mix in the vegetables, shrimp and 1/2 tablespoon soy sauce.
- Heat a small skillet over medium-high heat. Add a tablespoon of oil to the pan and heat for 30 seconds.
- Add a 1/2 cup of the egg mixture to the pan and cook like a pancake, flipping once so both sides brown.
- Place on an oven-safe dish and place in a warm oven while cooking the remainder of the batter. Add a little extra oil for each batch so they don't stick.
- In a small bowl mix the corn starch and water. Set it aside.
- In a small saucepan add the remaining soy sauce, chicken broth, sugar and rice wine vinegar, bring to a boil. Add the corn starch mixture and continue to cook until the sauce thickens.
Notes
TO SERVE: Pour the sauce over each Shrimp Egg Fu Young, serve immediately.
Have leftovers? These freeze well, I just put them between sheets of parchment paper and place in a freezer bag. When ready to eat - defrost, then do a quick pan fry or heat in microwave.
