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Shrimp Egg Fu Yung Recipe

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This recipe for Shrimp Egg Fu Yung is from A Little Bit of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
1/2 teaspoon minced peeled ginger
1 cup fresh mushrooms
8 green onions
1 cup bean sprouts
1 tablespoon soy sauce
1 teaspoon monk fruit
4 -5 large eggs
1/4 pound cooked and peeled small shrimp, chopped
1/4 cup chicken broth
1 tablespoon rice wine vinegar
1/2 teaspoon Worcestershire sauce
1 teaspoon cornstarch
1 tablespoon minced cilantro
Directions:
Directions:
Heat the oil in a medium skillet. Add the ginger and cook, stirring constantly for about 15 seconds. Add mushrooms and green onions. Cook stirring frequently, until the mushrooms have released and reabsorbed their liquid and the green onions have softened. Add bean sprouts, soy sauce, and sugar. Cook until heated through..then cool.

Beat the eggs and egg whites in a large bowl until frothy. Stir in the cooked vegetables and the shrimp.

In a non stick skillet, set over medium heat...add 1/4 of the egg mixture. Cook until underside is set..turn over and cook another 45-60 seconds. Slide omelet onto plate and keep warm. Repeat to finish cooking all egg mixture.

Whisk together the broth, wine, Worcestershire sauce, and cornstarch in a medium sauce pan until smooth, Bring to a boil, then reduce and simmer until thicened. Pour over the omelettes and sprinkle with the cilantro,.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Years ago, when I was doing weight watchers so successfully, this was one of my very favorite recipes. It is full of flavor, and it is ultra lean. You could add egg whites if you wanted. In todays point system, other than the oil used in cooking, this is a zero point meal.

 

 

 

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