Skillet Shrimp and Mushroom Egg Foo Yong
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 691 calorie
- Total Fat
- 44 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 93 milligrams
- Sodium
- 1168 milligrams
- Carbohydrates
- 47 grams
- Dietary Fiber
- 3 grams
- Protein
- 29 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.