Shrimp Egg Foo Young
A delicious and easy-to-make Chinese-American dish featuring shrimp and vegetables in a savory egg pancake.
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Main Ingredients
- 12 oz Shrimp peeled and deveined
- 6 Eggs
- 1 cup Bean Sprouts
- ½ cup Green Onions chopped
- 1 cup Mushrooms sliced
- 2 tablespoon Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Vegetable Oil
1. In a mixing bowl, beat the eggs and add the soy sauce and oyster sauce. Mix well.
2. Add the shrimp, bean sprouts, green onions, and mushrooms to the egg mixture. Stir to combine.
3. Heat the vegetable oil in a wok over medium-high heat.
4. Pour a ladleful of the egg mixture into the wok, forming a small pancake. Cook until the edges are set and the bottom is golden brown, about 3-4 minutes.
5. Flip the pancake and cook the other side until golden brown and the shrimp are cooked through, about 3 minutes more.
6. Repeat with the remaining egg mixture. Serve hot.
Calories: 250kcal | Carbohydrates: 5g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 220mg | Sodium: 800mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg