Monday, January 26, 2015

Shrimp Egg Foo Yung

Recorded January 2, 2015. Prepared many times over the decades for family. Virtually carbohydrate free, rich in fiber, vitamins and minerals, and protein.
vegetable oil
6 oz (150 g) Napa cabbage, shredded crosswise
6 oz (150 g) mung bean sprouts, rinsed and drained
6 oz (150 g) yellow onion, thinly sliced through poles
6 oz (150 g) raw shrimp, shelled, and cut into bite-sized pieces
8 eggs
1 t sugar
2 t salt, divided
1 t sesame oil
1 T soy sauce
1 t fish sauce
In a round bottom wok over medium heat, heat a tablespoon of oil until hot but not smoking. Add the onions, season with a teaspoon of salt, and cook covered over moderate heat for a three minutes. Add the cabbage, and continue cooking for two minutes more. Stir in the bean sprouts. Cook for a minute and mix in the shrimp meat. When lightly cooked, transfer the mixture to a shallow bowl to cool. In a large bowl, beat the eggs well with a fork. Stir in the seasonings. Stir the vegetable-shrimp mixture into the egg mixture, and combine gently.
 

To make an omelet, heat a tablespoon of oil in the wok until sizzling hot. Ladel in a cup of the egg mixture. The eggs should puff up. Lower heat to medium and cover. After about two minutes, gently turn the omelet, and cook the other side for a minute. Repeat the process. Makes 4 large omelets. Serve with Egg Foo Yung Sauce with white rice on the side. Variations: Make half-size omelets as ‘small plate’ appetizers or as part of a Chinese-style banquet. Substitute boneless chicken for the shrimp

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