Embark on a culinary adventure with our gourmet Shrimp Egg Foo Young, a recipe that transforms a beloved Chinese dish into a lighter, healthier version without sacrificing any of the rich flavors and textures that make it a favorite. Nestled in the heart of traditional Chinese cuisine, Egg Foo Young is akin to an omelet, filled with a variety of ingredients and served with a savory sauce. Our version, however, takes a delightful twist by focusing on shrimp as the star ingredient, complemented by crisp vegetables and a flavorful, thickened sauce. This dish is perfect for those who cherish the essence of Chinese cooking but seek a version that’s lighter on the palate and the waistline.
Updated: August 24, 2023
Ingredients:
- Sauce:
- 250 ml chicken broth
- 15 ml oyster sauce
- 15 ml reduced-sodium soy sauce
- 15 ml cornstarch
- 60 ml cold water
- Egg Foo Young:
- 225 g uncooked shrimp (31-40 per pound), peeled and deveined
- 160 ml coarsely chopped fresh mushrooms
- 120 ml bean sprouts
- 1 green onion, sliced
- 45 ml canola oil, divided
- 8 large egg whites
- 15 ml reduced-sodium soy sauce
- Black and white sesame seeds, optional for garnish
Directions:
- Begin by preparing the sauce: In a small saucepan, whisk together chicken broth, oyster sauce, and soy sauce over medium heat until it reaches a gentle boil. In a separate bowl, mix cornstarch with cold water until smooth, then gradually stir into the saucepan. Continue to cook, stirring constantly, until the sauce thickens, about 2 minutes. Once done, remove from heat and keep warm.
- For the Egg Foo Young, heat 15 ml of canola oil in a large skillet over medium heat. Sauté the shrimp, mushrooms, bean sprouts, and green onion until the shrimp are pink and the vegetables are crisp-tender, approximately 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, vigorously whisk the egg whites and soy sauce until well combined. Fold in the cooled shrimp and vegetable mixture.
- Heat the remaining 30 ml of canola oil in the skillet over medium heat. Scoop the shrimp mixture by 1/3 cupfuls into the skillet, cooking in batches to avoid overcrowding. Cook each patty until golden brown, about 2-3 minutes per side.
- Serve the patties hot, drizzled with the warm sauce. Garnish with a sprinkle of black and white sesame seeds and additional sliced green onions if desired.
This gourmet Shrimp Egg Foo Young is a testament to the art of balancing flavors and textures, offering a dish that is both satisfying and light. Whether you’re a longtime lover of Chinese cuisine or a newcomer eager to explore, this recipe promises a delightful dining experience.
