Shrimp Egg Foo Young Recipe

In a bowl, whisk together the eggs, soy sauce, oyster sauce, cornstarch, sesame oil, salt, and black pepper.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup of the egg mixture into the skillet and cook until the edges are set and the bottom is lightly browned. Flip and cook the other side until golden brown. Repeat with the remaining egg mixture to make 4 omelets. Set aside.

In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Remove from the skillet and set aside.

In the same skillet, add the green onions, bean sprouts, mushrooms, carrots, and water chestnuts. Cook until the vegetables are tender-crisp, about 3-4 minutes.

Cut the omelets into strips and add them to the skillet with the cooked vegetables. Add the cooked shrimp and toss everything together.

Serve the Shrimp Egg Foo Young hot with steamed rice or fried rice.