Shrimp Egg Foo Yung

Classic Asian-style egg pancake dish.

Ingredients -

3/4 pounds Shrimp, cut into small pieces
4 ounces shredded Carrots
4 ounces Mung Bean Sprouts
1 stalk Celery, sliced thin
1 small can Water Chestnuts, diced small

Sauce:
2 packages of Chicken or Beef Gravy Mix
2 cups cold Water
2 tablespoons Oyster Sauce
2 tablespoons Soy Sauce

Other:
8 Eggs
1 small Yellow Onion, diced
2 Green Onions, cut into 1/8 inch pieces
1/4 cup Sweet Peas
1 1/2 tablespoons Fish Sauce
1 ounce Extra-Virgin Olive Oil blended with 1 ounce Sesame Oil

Preparation:

1. Stir-fry shredded carrots, bean sprouts, celery, and water chestnuts until vegetables are crisp tender. Set aside to cool.

2. Add gravy mixes, water, oyster sauce, and soy sauce to saucepan. Whisk over medium high heat until bubbly, reduce heat to low, and let sauce thicken. Stir often.

3. Add eggs, shrimp, stir-fried vegetables, green onions, sweet peas, and fish sauce to a large bowl. Stir until eggs are well beaten and ingredients well combined.

4. Heat wok over medium heat. Add blended oil to hot wok.

5. Ladle egg mixture into center of wok and flatten mixture.

6. Cook until eggs are set and fold in half. Continue cooking, turning once.

7. Top with sauce and serve.

Cooking Tip

Mung Bean Sprouts

Mung bean sprouts can be found in most supermarkets, farmers markets and Asian specialty stores.

Cooking Tip

Oyster Sauce and Fish Sauce

Oyster sauce and fish sauce can be found in most supermarkets and Asian specialty stores.