Try an egg-based Chinese-American dish with the added perk of shrimp!
If you’re a fan of Chinese-American food, there is a good chance you like egg foo young. This was always a favorite of mine when my family ate at Chinese restaurants growing up. It’s hard to imagine a fan of Chinese food not liking it.
Egg foo young is often referred to as a Cantonese omelet, but these are not the same thing. Egg foo young tends to be thicker and crispier due to the frying method, while a Cantonese omelet is lighter and fluffier. Plus, egg foo young typically comes with a brown gravy, which is not standard for a Cantonese omelet.
Personally, I always like having a little extra protein in my egg dishes. I also like finding any excuse to add seafood to a dish. Between the eggs, the tender shrimp, the veggies, and the amazing sauce, shrimp egg foo young hits you with a wide array of flavors. It also doesn’t take a lot of time or culinary expertise to prepare, so you can enjoy it for breakfast, lunch, or dinner.
Is Shrimp Egg Foo Young Healthy?
There is a lot to like about shrimp egg foo young from a health perspective. The shrimp adds a nice dose of omega-3 fatty acids while the eggs provide protein, as well as several vitamins and minerals. The bean sprouts have iron and vitamin C while green onions have vitamin C, vitamin K, and other nutrients.
One area of concern is the sauce, which can be a little high in sodium. However, if you use low-sodium chicken broth and low-sodium soy sauce, you can cut down on the amount of sodium.
More Veggies, Please!
If you don’t think there are enough vegetables in your shrimp egg foo young, feel free to add more. Carrots, snow peas, and Chinese cabbage are all good options for this dish. If you’re not a big fan of bean sprouts, you can take them out and include the vegetables that you prefer. Mushrooms are also a common addition to shrimp egg foo young if you want to add a different flavor and texture to the dish.
How to make ahead and store
Leftover shrimp egg foo young should be kept in an airtight container in the fridge. Try to use the leftovers within 2 or 3 days.
Serving Suggestions
It’s usually best to serve shrimp egg foo young on a bed of Steamed Rice. Naturally, if you’re a fan of Chinese-American food, you may want a side dish to have with your shrimp egg foo young like a Chinese Noodle Soup or these Crispy Air-Fryer Egg Rolls. Finally, if you want even more seafood to complement the shrimp, you could try making Crab Cake Egg Rolls.
Ingredients
- 6 large eggs
- 4 ounces cooked shrimp chopped
- 1 1/2 cups bean sprouts chopped
- 1/2 cup green onions thinly sliced (plus more for garnish)
- Salt to taste
- Ground black pepper to taste
- 1/2 teaspoon garlic powder
- Vegetable oil as needed
- 3/4 cup low-sodium chicken broth
- 4 teaspoons cornstarch
- 2 teaspoons mirin
- 1 tablespoon soy sauce
Instructions
- In a large bowl, whisk together eggs, shrimp, bean sprouts, green onions, salt and pepper to taste, and garlic powder until well combined.
- Heat a skillet over medium heat and add enough vegetable oil to coat the pan. Pour 1/2 cup of the egg mixture into the skillet to form a patty.
- Cook until golden brown, about 4 minutes per side. Repeat with remaining mixture, adding more oil to the skillet if needed.
- In a saucepan, whisk together chicken broth, cornstarch, mirin, and soy sauce. Cook over medium heat until the sauce thickens, about 5 minutes.
- Place cooked patties on a plate and spoon the sauce over them. Sprinkle on extra green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment