Ingredients with Measurements:
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 1/4 cup chopped green onions
- 1/4 cup chopped mushrooms
- 1/4 cup bean sprouts
- 1/4 cup chopped water chestnuts
- 6 eggs
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together eggs, soy sauce, oyster sauce, salt, and black pepper.
2. Add shrimp, onion, celery, carrots, green onions, mushrooms, bean sprouts, and water chestnuts to the egg mixture. Stir well.
3. Heat vegetable oil in a non-stick skillet over medium-high heat.
4. Pour 1/2 cup of the egg mixture into the skillet and cook until the bottom is golden brown, about 3-4 minutes.
5. Flip the egg mixture over and cook for another 2-3 minutes until the other side is golden brown.
6. Repeat with the remaining egg mixture until all the mixture is used up.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken, pork, or tofu.
- Vegetables can be substituted with any vegetables of your choice.
Variations:
- Add chopped garlic or ginger for extra flavor.
- Add chopped cilantro or parsley for garnish.
Tips and tricks:
- Make sure to chop all the vegetables into small pieces so they cook evenly.
- Use a non-stick skillet to prevent the egg mixture from sticking to the pan.
- Serve with soy sauce or sweet chili sauce for extra flavor.
Storage instructions:
- Store any leftover egg foo yung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a plate with a side of steamed rice.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side of stir-fried vegetables.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the egg mixture is sticking to the pan, add more oil to the skillet.
Food safety advice:
- Make sure to cook the egg mixture until it is fully cooked to prevent any foodborne illnesses.
Food history:
- Egg foo yung is a Chinese-American dish that originated in the United States in the early 1900s.
Flavor profiles:
- Savory, umami, slightly sweet.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Chinese