Shrimp-Mushroom Egg Foo Yong

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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6 large eggs

3 tablespoons peanut or vegetable oil

1 8-ounce package sliced white mushrooms

5 teaspoons soy sauce

1 cup sugar snap peas (about 4 ounces), trimmed and sliced

1 1/2 teaspoons minced peeled ginger (from a 1/2-inch piece)

1 bunch scallions, thinly sliced

6 ounces cooked, peeled and deveined shrimp, chopped

1 cup low-sodium chicken broth

1 tablespoon cornstarch

1 teaspoon toasted sesame oil

3 cups cooked rice, for serving


  1. Preheat the broiler. Whisk the eggs in a bowl. Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over medium-high heat. Add the mushrooms and stir-fry 5 minutes. Stir in 1 teaspoon soy sauce. Transfer to the bowl with the eggs using a slotted spoon.
  2. Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs.
  3. Whisk 1/4 cup water, the broth, cornstarch and the remaining 2 teaspoons soy sauce. Wipe out the skillet. Add 1 tablespoon peanut oil and the remaining scallions; stir-fry 30 seconds. Add the broth mixture, reduce the heat to medium low and simmer, whisking, until thick, 2 minutes. Stir in the sesame oil. Transfer to a bowl and cover.
  4. Wipe out the skillet. Increase the heat to medium. Add the remaining 1 tablespoon peanut oil and the egg mixture; cook, undisturbed, 5 minutes. Broil until set, 5 minutes. Serve with the rice and sauce.