Egg Foo Yung

Ingredients

• 1 teaspoon cornstarch 
• 8 large eggs 
• 3 ounces bean sprouts fresh
• 0.3 pound mushrooms fresh sliced (preferably shiitake)
• 1 tablespoon catsup 
• 0.5 cup chicken broth reduced-sodium
• 1.5 tablespoons oyster sauce 
• 1 bunch scallions 
• 1 teaspoon asian sesame oil 
• 6 ounces shrimp cooked peeled chopped
• 1 teaspoon soya sauce 
• 2 tablespoons vegetable oil 
• 1 teaspoon distilled vinegar white

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. 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.
2. Remove from heat.
3. Chop scallions, separating white parts and greens.
4. Beat eggs in a bowl with sesame oil and 1/4 tsp each of salt and pepper.
5. 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.
6. 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.
7. Serve sprinkled with remaining scallion greens.
8. Serve sauce on the side.
9. Per serving: 301 calories, 19g fat (4g saturated), 487mg cholesterol, 515mg sodium, 11g carbohydrates, 2g fiber, 23g protein
10. Nutrition Data
11. See Nutrition Data's complete analysis of this recipe ›