Shrimp Egg Fu Yung
|Dried black mushrooms||4|
|Hot water||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Shredded bamboo shoots/Fresh bean sprouts||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄2 Cup (8 tbs), shredded|
|Onion||1⁄3 Cup (5.33 tbs), shredded|
|Soy sauce||1 Teaspoon|
Shell and devein shrimp.
Rinse and pat dry with a paper towel and dice into 1/8-inch pieces.
Soak dried mushrooms in 1 cup hot water until soft, 15 to 30 minutes.
Drain and remove hard stems.
Shred softened mushrooms with a cleaver.
Beat eggs in a medium bowl until frothy.
Add 1/2 teaspoon salt, water and chicken broth; beat again.
Heat 6 tablespoons oil in a large skillet over high heat, 30 seconds to 1 minute.
Add diced shrimp, softened black mushrooms, carrot, bamboo shoots, or bean sprouts, mushrooms, onion, 1 teaspoon salt and soy sauce.
Stir-fry about 3 minutes.
Reduce heat to medium.
Add 2 tablespoons oil to skillet.
Add egg mixture, tilting pan to cover entire bottom€”do not stir.
When egg is almost set and bottom is golden, turn with a spatula and cook other side until golden.