Egg Foo Yong is typically deep-fried, but this version opts for cooking the mushroom and shrimp-studded omelette in a skillet.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 large eggs
- 3 tablespoons peanut or vegetable oil
- 1 8-ounce package sliced white mushrooms
- 5 teaspoons soy sauce
- 1 cup sugar snap peas (about 4 ounces), trimmed and sliced
- 1 1/2 teaspoons minced peeled ginger (from a 1/2-inch piece)
- 1 bunch scallions, thinly sliced
- 6 ounces cooked, peeled and deveined shrimp, chopped
- 1 cup low-sodium chicken broth
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 3 cups cooked rice, for serving
Instructions
- Preheat the broiler. Whisk the eggs in a bowl. Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over medium-high heat. Add the mushrooms and stir-fry 5 minutes. Stir in 1 teaspoon soy sauce. Transfer to the bowl with the eggs using a slotted spoon.
- Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs.
- Whisk 1/4 cup water, the broth, cornstarch and the remaining 2 teaspoons soy sauce. Wipe out the skillet. Add 1 tablespoon peanut oil and the remaining scallions; stir-fry 30 seconds. Add the broth mixture, reduce the heat to medium low and simmer, whisking, until thick, 2 minutes. Stir in the sesame oil. Transfer to a bowl and cover.
- Wipe out the skillet. Increase the heat to medium. Add the remaining 1 tablespoon peanut oil and the egg mixture; cook, undisturbed, 5 minutes. Broil until set, 5 minutes. Serve with the rice and sauce.
Nutrition Facts
| Calories | 691 calorie |
| Total Fat | 44 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 93 milligrams |
| Sodium | 1168 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 3 grams |
| Protein | 29 grams |