It seems like a weird choice now, but when I was a little girl I got the same dish over and over again when my family got Chinese takeout: Mushroom Chow Yoke (with a side of deep fried Goldfingers, naturally).
So when I went out with an elementary school friend and her parents to a different Chinese restaurant and Mushroom Chow Yoke wasn’t on the menu, I chose the dish that I thought had the coolest name. The winner? Egg Foo Young. Twenty years may have passed, but I can still remember the disappointment when they brought out my meal.
I can assure you that this scrambled shrimp version is nothing like that puffy, bland omelet I politely suffered through so many years ago. In this shrimp egg foo young seasoned scrambled eggs combine with chopped shrimp, shredded carrots and Napa cabbage and hefty dose of thinly sliced green onions.
Other than a bit of vegetable prep, this meal comes together in a snap and is healthy to boot. And although I ate this for a weekend brunch, I envision this being a favorite weeknight meal in 2013.
Shrimp Egg Foo Young Scramble
Yield: 2-3 servings
* 4 eggs
* 1 teaspoon gluten-free soy sauce or Bragg's liquid aminos
* 1/2 teaspoon Asian sesame oil
* 2 Tablespoons oil, divided
* 1/2 teaspoon salt
* 1/3 cup shredded carrots
* 1/4 pound shrimp, peeled, deveined and roughly chopped
* 1/2 cup shredded Napa cabbage
* 1/3 cup finely sliced green onion
Combine the eggs, soy sauce and sesame oil in a medium bowl and beat with a fork until well-combined.
Set aside a medium bowl next to the stove and heat 1 Tablespoon of the oil in a large skillet over high heat. Add the salt and carrots and cook, stirring, for about 30 seconds. Add the shrimp and cook, stirring, for an additional 30 seconds. Add the Napa cabbage and cook until the cabbage begins to wilt slightly, about 1 minute. Remove the mixture to the bowl.
Heat the remaining Tablespoon of oil and add the eggs. Let cook until the edges begin to set and then begin to scramble the mixture. When the eggs are partially cooked, return the shrimp mixture and any accumulated juices to the skillet. Continue to cook, scrambling gently, until the eggs are almost done. Add the green onion and toss to coat. When eggs are done, transfer to a serving plate or individual plates.
Recipe from Quick and Easy Chinese