Chinese Egg Foo Young (Egg + Shrimp Omelette)
Fluffy, filled with veggies and cooked shrimp topped with a light savory sauce! Egg foo young is a Chinese omelette with eggs and shrimp or pork! It typically uses leftover veggies but I like to use bean sprouts and shredded carrots!
Ingredients
- 2 teaspoons sesame oil
- 6 large eggs
- 1/2 teaspoon soy sauce
- 2 cups bean sprouts chopped
- 1/2 cup shallots sliced
- salt and pepper to taste
- 4 oz chopped prawns or 4 oz minced meat
Sauce
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
- 1 tablespoon light soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon mirin
- 1/2 teaspoon sesame oil
- 1/8 teaspoon garlic powder
Instructions
- In a small bowl, mix together cornstarch, vegetable broth and soy sauce.
- Add into a saucepan along with the rest of sauce ingredients; oyster sauce, mirin, sesame oil and garlic powder. Simmer for 1 minute on low heat until thickened, then remove from heat.
- Whisk eggs together in a bowl. Add in soy sauce, bean sprouts, diced yellow onions, shallots and salt and pepper. Mix in chopped prawns.
- Preheat pan to medium heat with 1 teaspoon sesame oil and pour in 1/2 cup portions. Repeat with remaining egg mixture, adding more sesame oil as needed.
- Plate with sauce drizzled on top along with sesame seeds + green onion garnish!