Simple Shrimp Egg Foo Yung Recipes

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SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

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.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

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.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

EGG FOO YOUNG



Egg Foo Young image

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Provided by sal

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 10

1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8 eggs, well beaten

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.

Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g

SKILLET SHRIMP AND MUSHROOM EGG FOO YONG



Skillet Shrimp and Mushroom Egg Foo Yong image

Egg Foo Yong is typically deep-fried, but this version opts for cooking the mushroom and shrimp-studded omelette in a skillet.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 691 calorie, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 1168 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 29 grams

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

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.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g

SHRIMP EGG FOO YONG



Shrimp Egg Foo Yong image

Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!

Provided by Sweetiebarbara

Categories     Asian

Time 1h45m

Yield 10 cakes, 6 serving(s)

Number Of Ingredients 19

2 cups fish stock or 2 cups chicken stock
1 1/2 tablespoons cornstarch
1 tablespoon oyster sauce (optional)
1/4 cup low sodium soy sauce
1 teaspoon sesame oil (optional)
1 teaspoon sugar
1 teaspoon fish sauce (optional)
2 tablespoons peanut oil
1 teaspoon fire oil (Mongolian) (optional)
1/2 cup celery (diced)
1/4 cup onion (minced)
8 ounces shrimp (small to medium, raw)
1/2 cup shiitake mushroom (or other mushrooms of your choice)
1 cup bean sprouts
1 (8 ounce) can water chestnuts (thinly sliced)
1/2 cup bamboo shoot
3 spring onions (sliced in small rings)
6 eggs
2 egg whites

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.

Nutrition Facts : Calories 248.6, Fat 11, SaturatedFat 2.6, Cholesterol 272.6, Sodium 637.9, Carbohydrate 18.2, Fiber 2.5, Sugar 5.4, Protein 19.7

EGG FOO YOUNG WITH SHRIMP



Egg Foo Young With Shrimp image

I got this recipe off of cooks.com a few years back. It is so easy to make and taste delicious. You can adjust the amounts of all the ingredients to your own liking.

Provided by Catnip46

Categories     Weeknight

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (8 ounce) packages small cooked shrimp
1 stalk celery, slivered
0.5 (16 ounce) bag Chinese vegetables
3 tablespoons green onions, chopped
1 (8 ounce) can water chestnuts, slivered
1/3 cup mushroom, sliced
6 eggs
1/2 teaspoon salt
1/3 cup corn oil
1 1/2 cups water
3 tablespoons cornstarch
1 tablespoon soy sauce
3 bouillon cubes

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 YUNG



Egg Foo Yung image

Provided by Ian Knauer

Yield Makes 4 servings

Number Of Ingredients 13

1/2 cup reduced-sodium chicken broth
1 1/2 tablespoons oyster sauce
1 tablespoon ketchup
1 teaspoon soy sauce
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 bunch scallions
8 large eggs
1 teaspoon Asian sesame oil
1/4 pound sliced fresh mushrooms (preferably shiitake)
1 cup fresh bean sprouts (3 ounces)
2 tablespoons vegetable oil
6 ounces peeled cooked shrimp, chopped

Steps:

  • Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
  • Chop scallions, separating white parts and greens.
  • Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
  • Cook white scallion, mushrooms, sprouts, and 1/4 tsp salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add shrimp and half of scallion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.
  • Serve sprinkled with remaining scallion greens. Serve sauce on the side.

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