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Egg Foo Yong

Country.Chef's picture
Ingredients
  Eggs 6 Large
  Asian sesame oil 2 Teaspoon
  Sugar 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Vegetable oil 6 Teaspoon
  Stalk celery 1 , cut lengthwise in half and thinly sliced
  Mushrooms 8 Ounce, trimmed and chopped (1 Package)
  Green onions 3 , thinly sliced
  Ginger 2 Tablespoon, peeled
  Medium shrimp 8 Ounce, shelled, deveined, and cut crosswise in half
Directions

1. In large bowl, with wire whisk, mix eggs, sesame oil, sugar, and salt until blended; set aside.
2. In nonstick 12-inch skillet, heat 2 teaspoons vegetable oil over medium-high heat. Add celery and cook, stirring occasionally, 2 minutes. Add mushrooms, green onions, and ginger; cook until the mushrooms are light brown, about 5 minutes. Stir in shrimp and cook 1 minute. Set aside until cool, about 10 minutes.
3. Stir cooled shrimp mixture into beaten egg mixture. In nonstick 8-inch skillet, heat 1 teaspoon vegetable oil over medium heat. Pour in one-fourth (about 3/4 cup) of egg mixture. Cook until eggs have almost set, about 3 minutes. With wide spatula, turn egg pancake over; cook 1 minute longer. Transfer to platter; cover and keep warm. Repeat with remaining oil and egg mixture.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Breakfast
Method: 
Beating
Ingredient: 
Egg
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes

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