I have loved egg foo yung ever since I was small. My parents made Chinese dinner at home once or twice a month. In 1970s Caucasian America, that meant canned Chun King chicken chow mein with crunch chow mein noodles, frozen Chun King egg rolls (like a Totino’s pizza roll but with egg roll filling) and egg foo yung my stepdad made from a frozen mix.
It’s funny, because I hated eggs when I was little (threw them up so many times my mom thought I was allergic) but I loved that egg foo yung. Whenever I find a Chinese restaurant that serves it, I am a fan for life.
I had never tried to make this yummy dish myself. Then one day I was staring at eggs that were near the end of their life, plus some tasty frozen shrimp. I thought why not? The result was delicious!! See for yourself:
Shrimp Egg Foo Yung
4 eggs, beaten
1/2 yellow onion, diced
1/2 cup mushrooms, sliced and sauteed
1/2 cup frozen peas, thawed
1 cup frozen precooked shrimp, thawed
1/4 tsp. garlic powder
2 tsp. vegetable oil
3 cups chicken broth
2 Tbsp. cornstarch
2 Tbsp. sugar
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
Stir together the eggs, onions, mushrooms, peas, shrimp and garlic powder in a bowl, until well combined.
Heat the oil in a skillet over medium heat. Scoop 1/2 cup of the egg mixture into the skillet and form a patty. Cook until golden brown, about four minutes per side. Repeat with remaining egg mixture.
Whisk together chicken broth, cornstarch, sugar, oyster sauce and soy sauce in a saucepan, over medium-low heat, until thickened and bubbly, about five minutes. Spoon the sauce over the patties.