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3-Minute Shrimp Egg Foo Yung

3-Minute Shrimp Egg Foo Yung



  • 1/4 cup chicken stock

  • 1 Tablespoon light soy sauce

  • 1 Tablespoon Shoaxing or sherry

  • 2 teaspoons black vinegar or Worcestershire

  • 1/2 teaspoon toasted sesame oil, a drizzle

  • 1 teaspoon cornstarch

  • 1 teaspoon of water

Per Omelet:

  • 2 eggs

  • 1 teaspoon toasted sesame oil

  • Salt and pepper

  • 1 tablespoon of vegetable or canola oil

  • 2 scallions, thinly sliced on a bias

  • A small handful of bean sprouts

  • A handful of shredded carrots

  • 1/3 cup fresh shrimp, peeled, deveined and chopped

  • 1 tablespoon peeled and grated ginger root

  • 1 large clove garlic, grated

  • 1 1/2 teaspoons light soy sauce

  • Toasted sesame seeds, for garnish


Makes 1 omelet

In a tiny pot or second small skillet, heat stock, soy, Shoaxing, vinegar and sesame oil. Stir together cornstarch and water in a small bowl to make a slurry. When barely simmering, whisk in cornstarch slurry mixture to thicken a bit. Keep warm until ready to serve.

Whisk up eggs, soy sauce and sesame oil, in a bowl. Set aside until ready to cook. Heat a small 6-inch nonstick skillet over medium to medium-high heat with oil. When oil ripples, add the carrots, scallions, sprouts, ginger and garlic and season with salt and pepper. Add the shrimp and cook for 30 second to a minute, or until pink. Pour eggs over vegetables, stir and cover with lid. Let brown, flip and cook about 1 minute more. Slide omelet onto a plate, spoon gravy over the omelet and sprinkle with sesame seeds to serve.

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