Egg Foo Yung

Name: Egg Foo Yung
Prep time: 25 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1/2 cup low-sodium canned chicken broth; 1 1/2 tablespoons oyster sauce (found in the ethnic or Oriental section of your grocery store); 1 tablespoon ketchup; 1 teaspoon soy sauce; 1 teaspoon distilled white vinegar; 1 teaspoon cornstarch; 1 pinch salt; 1 bunch scallion (green onions); 8 large eggs; 1 teaspoon sesame oil (found in the ethnic or Oriental section of your grocery store); 1/2 teaspoon salt, divided; 1/4 teaspoon ground black pepper; 1/4 lb sliced fresh mushrooms (if at all possible, use shiitake); 1 cup fresh bean sprout (3 ounces. Found in the produce section of most large grocery stores); 2 tablespoons vegetable oil; 6 ounces peeled cooked shrimp, chopped

Submitted by Alan in SW Florida

"Quick, easy, and delicious!! With this fresh dish, you'll soon forget about the mushy, overgravied versions of your youth. Perfect for lunch, part of your brunch buffet (instead of omelettes), or a light dinner."

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Ready In:: 25mins
Ingredients:: 16
Serves:: 4

ingredients

¹⁄₂ cup low-sodium canned chicken broth
1 ¹⁄₂ tablespoons oyster sauce (found in the ethnic or Oriental section of your grocery store)
1 tablespoon ketchup
1 teaspoon soy sauce
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
1 pinch salt
1 bunch scallion (green onions)
8 large eggs
1 teaspoon sesame oil (found in the ethnic or Oriental section of your grocery store)
¹⁄₂ teaspoon salt, divided
¹⁄₄ teaspoon ground black pepper
¹⁄₄ lb sliced fresh mushrooms (if at all possible, use shiitake)
1 cup fresh bean sprout (3 ounces. Found in the produce section of most large grocery stores)
2 tablespoons vegetable oil
6 ounces peeled cooked shrimp, chopped

directions

Whisk together chicken broth, oyster sauce, ketchup, soy sauce, vinegar, cornstarch, and a pinch of salt in a small heavy saucepan over medium heat. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.
Chop scallions, separating white parts and greens.
Beat eggs in a bowl with sesame oil and 1/4 teaspoon each of salt and pepper.
Cook white scallion, mushrooms, bean sprouts, and remaining 1/4 teaspoon of salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add the shrimp and half of the scallion greens, then pour in the 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.
Serve, sprinkled with remaining scallion greens. Serve sauce on the side.

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RECIPE SUBMITTED BY

Alan in SW Florida

212

<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>

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