Shrimp Egg Fu Yung
Slightly adapted from http://www.thatsmyhome.com
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes 4 servings
¾ Lean protein serving
1 ¼ condiments
- 2 cups celery
- 1/2 cup green onions – sliced thinly
- ½ cup mini green peppers – sliced thinly
- 1-1/2 cups mushrooms- sliced thinly
- 8 oz. bean sprouts
- ½ cup bamboo shoots
- 3 oz. (about 4-5) shrimp
- 6 eggs
- 2 tablespoons low sodium soy sauce
- ½ teaspoon pepper
- 10 sprays non-stick pan spray
Fresh bite size pieces of shrimp, bean sprouts, celery, sweet peppers, green onions, bamboo shoots in an egg omelet.
Thinly slice the celery, mini sweet peppers.
Coarsely chop the mushrooms and bamboo shoots.
Drain and rinse bean sprouts.
Quickly sauté the celery in non-stick pan spray. Place in a bowl to cool. Repeat with the mushrooms.
Quickly sauté the peppers and green onions. Add to other vegetables.
Cut shrimp into bite size pieces, quickly sauté. Add to vegetables.
Add bamboo shoots and bean sprouts to the vegetable bowl.
Beat the eggs with the soy sauce and pepper. Pour over vegetables. Stir until combined.
Heat non-stick spray in a frying pan. Place about 1/2 cup of the vegetable-egg mixture in the center of the pan. The eggs will run out of the sides. Use a spatula and fold the eggs in towards the vegetables, forming a circle type shape. (Have heat at medium-low while cooking) Flip over the egg fu yung. Cook about 2 more minutes. Drain on a piece of paper towel before serving.
Serve with a dipping sauce of soy sauce, minced garlic and green onions. Mix this up before you start to cook the egg fu yung.