Shrimp Egg Fu Yung
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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
  • 1/3 lb. shrimp
  • 2 cups celery
  • 4 - 5 green onions - sliced thinly
  • 2 - 3 mini green peppers - sliced thinly
  • 1 1/2 cups mushrooms- sliced thinly
  • 8 oz. bean sprouts
  • 1/2 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 1/2 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
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/07/28/shrimp-egg-fu-yung/