Shrimp Egg Fu Yung

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Fresh bite size pieces of shrimp, bean sprouts, celery, sweet peppers, green onions, water chestnuts in an egg omelet.

Shrimp Egg Fu Yung

Shrimp Egg Fu Yung

During the 80’s my mom made Egg Fu Yung almost every week it seemed. Now keep in mind that I grew up in a small town in Michigan and usually unless it was in season fresh vegetables were almost unheard of so mom used canned vegetables for these, a can of Chinese mixed vegetables, a can of bean sprouts and some water chestnuts. She always rinsed the canned vegetables really, really well before she started. They tasted pretty good and for a good quick meal I keep a couple of cans around just in case I get the urge for mom’s egg fu yung.

Today however I have a recipe for you made with all fresh vegetables, everything that comes in the can but fresh! They sure were good, of course I like bean sprouts a lot so the crunch of the fresh was heavenly. I started out to make just vegetable egg fu yung but remembered I had some frozen shrimp I bought a couple of weeks ago in the freezer. You can add chicken or beef also.

Shrimp Egg Fu Yung

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Shrimp Egg Fu Yung
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Prep time: 
Cook time: 
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Serves: Serves 6 - 8
 
Fresh bite size pieces of shrimp, bean sprouts, celery, sweet peppers, green onions, water chestnuts in an egg omelet.
Ingredients
  • ⅓ lb. shrimp
  • 2 cups celery
  • 4 - 5 green onions - sliced thinly
  • 2 - 3 mini green peppers - sliced thinly
  • 1½ cups mushrooms- sliced thinly
  • 8 oz. bean sprouts
  • ½ cup water chestnuts- sliced thinly
  • 5 eggs
  • 2 tablespoons soy sauce
  • pepper
  • vegetable oil
Instructions
  1. Thinly slice the celery, mini sweet peppers and water chestnuts.
  2. Coarsely chop the mushrooms.
  3. Drain and rinse bean sprouts.
  4. Quickly sauté the celery in a little oil. Place in a bowl to cool. Repeat with the mushrooms.
  5. Quickly sauté the peppers and green onions. Add to other vegetables.
  6. Cut shrimp into bite size pieces, quickly sauté. Add to vegetables.
  7. Add water chestnuts and bean sprouts to the vegetable bowl.
  8. Beat the eggs with the soy sauce and pepper. Pour over vegetables. Stir until combined.
  9. Heat a little oil in a frying pan. Place about ½ cup of the vegetable-egg mixture in the center of the pan. The eggs will run out of the sides. Use a spatula and fold the eggs in towards the vegetables, forming a circle type shape. (Have heat at medium-low while cooking) Flip over the egg fu yung. Cook about 2 more minutes. Drain on a piece of paper towel before serving.
  10. Serve with a dipping sauce of soy sauce, minced garlic and green onions. Mix this up before you start to cook the egg fu yung.
  11. www.thatsmyhome.com

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