Shrimp
Egg Foo Young Recipe
If
you love Chinese food as much as I do, you'll appreciate this shrimp egg foo
young that features all the flavor without all the fat and calories. The secret
lies in using just the egg white instead of the whole egg.
Ingredients
:
1
cup chicken broth
1
tablespoon oyster sauce
1
tablespoon reduced-sodium soy sauce
1
tablespoon cornstarch
1/4
cup cold water
EGG
FOO YOUNG:
8
ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3
cup coarsely chopped fresh mushrooms
1/2
cup bean sprouts
1
green onion, sliced
3
tablespoons canola oil, divided
8
large egg whites
1
tablespoon reduced-sodium soy sauce
Black
and white sesame seeds, optional
How
To Make Shrimp Egg Foo Young :
In
a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a
boil. Combine cornstarch and water until smooth; gradually stir into the pan.
Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and
keep warm.
In
a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil
until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove
from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir
in cooked shrimp mixture.
In
a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3
cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with
sauce. If desired, sprinkle with black and white sesame seeds and additional
green onions.