Egg Foo Young With Shrimp Food

SHRIMP EGG FOO YOUNG

Steps:

• In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

SHRIMP EGG FOO YOUNG

Steps:

• Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
• Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
• Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

EGG FOO YOUNG WITH SHRIMP

Steps:

• Mix shrimp, vegetables and mushrooms.
• Beat eggs and salt until fluffy.
• Combine with shrimp mixture.
• Heat oil in a skillet.
• Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side.
• Drain on absorbent paper.
• Serve with sauce and rice.
• FOO YOUNG SAUCE.
• Boil 1 1/2 cups water with 3 TB cornstarch in a small saucepan.
• Add 1 TB soy sauce and 3 bouillon cubes.
• Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.

EGG FOO YOUNG

Steps:

• Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm.
• Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine.
• Preheat the oven to 200 degrees F.
• Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture.
• Garnish with the sesame seeds and sliced scallions and serve with the sauce.

SHRIMP EGG FOO YOUNG

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

SKILLET SHRIMP AND MUSHROOM EGG FOO YONG

Steps:

• 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.

SHRIMP EGG FOO YONG

Steps:

• Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
• In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
• Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
• Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
• In a wok, put peanut oil and Fire oil and heat.
• Sauté celery and onions.
• Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
• Remove from heat and oil, and put aside to drain.
• Beat the eggs and whites.
• Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
• Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
• Sauté on each side until golden, turning only once.
• Set each pancake on paper towel to drain, until all are done.
• Place pancakes in serving dish and pour hot sauce over them.
• Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.

EGG FOO YOUNG

Steps:

• In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
• Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)

Steps:

• Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
• Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
• Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
• Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
• Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
• Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
• Flip them over and cook another 2 to 3 minutes until cooked through.
• NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Steps:

• Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
• Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
• Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
• Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
• Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

SHRIMP AND CRAB EGG FOO YONG

Steps:

• In a large bowl, mix in salt and pepper into beaten eggs, then add the shrimp, crab and vegetables, mix well.
• Heat oil in a flat grill or sauté pan over medium heat until hot.
• Add egg mixture into the pan and cook until the edges turn slightly brown.
• Flip over the egg foo yong and cook until bottom is slightly brown.
• In the meantime, in a small saucepan, heat the vegetable broth over medium heat until simmering, add the cornstarch mixture to thicken until texture can coat the spoon.
• Turn off heat and add salt and pepper to taste.
• Pour sauce over the egg foo yong and serve at once.