Shrimp Eggs Foo Yung

Shrimp Eggs Foo Yung
  • 6 eggs, well-beaten
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon cooking oil, divided, or as needed
  • 2 cups bean sprouts
  • 1 cup cooked shrimp, finely chopped
  • 6 green onions, chopped
  • 1 rib celery, thinly sliced
  • 1 slice fresh ginger root, minced


  1. Combine eggs, salt, and pepper together in a bowl.
  2. Heat a few drops of oil in a skillet over medium-high heat. Add bean sprouts, shrimp, green onion, celery, and ginger; cook and stir until celery is translucent but still crisp, 3 to 4 minutes. Remove from heat, cool slightly, and stir into egg mixture.
  3. Heat remaining oil in skillet over medium heat. Pour 1/4 egg-shrimp mixture into skillet; tilt pan to spread mixture evenly. Cook until golden brown, 1 to 3 minutes per side. Repeat with remaining egg-shrimp mixture.

05/17/2018
Shrimp Eggs Foo Yung, recipe PT15M PT1H 5 455 calories

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