Shrimp Egg Foo Young

Name: Shrimp Egg Foo Young
Ingredients: 1 cup chicken broth; 1 tablespoon oyster sauce; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon cornstarch; 1/4 cup cold water; 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

13 ingredients

3 steps

Ingredients

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
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

Directions

1

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.
2

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.
3

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.