Name: Skillet Shrimp and Mushroom Egg Foo Yong
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 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

Directions

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.
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.
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.
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.

Photograph by Antonis Achilleos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine