Omelette Foo Young with Shrimp and Mushrooms
Votes: 2
First, mushrooms, snap peas, ginger, and green onions are quickly sautéed, followed by shrimp with soy sauce. All ingredients are mixed with beaten eggs and poured into the pan, where they simmer briefly. The omelet is then placed in the oven and grilled until done. The omelet is served with rice and a sauce made from chicken broth, cornstarch, soy sauce, and peanut butter.
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 691, total fat 44 G., saturated fats G., proteins 29 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 691, total fat 44 G., saturated fats G., proteins 29 G., carbohydrates 47 G., fiber G., cholesterol mg, sodium mg, sugar G.
Recipe for Chinese omelette "Fu Yung" with shrimp and mushrooms.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 eggs
- 170g cooked shrimp, peeled and de-wormed, finely chopped
- 225 g of sliced porcini mushrooms
- 1 cup sugar snap peas (about 110g), trimmed and sliced
- 3 tablespoons peanut or vegetable oil
- 5 teaspoons soy sauce
- 1.5 tsp chopped peeled ginger (1.2 cm piece)
- 1 bunch green onions, finely chopped
- 1 cup lightly salted chicken broth
- 1 tbsp cornstarch
- 1 teaspoon dark sesame oil
- 3 cups cooked rice for garnish
We recommend
Recipes with similar ingredients: eggs, rice, porcini mushrooms, sugar snap peas, shrimps, soy sauce, starch, ginger root, green onions
Cooking the dish according to the recipe:
- Preheat the oven to broil. Beat the eggs in a bowl. Heat 1 tablespoon of peanut oil in a medium nonstick ovenproof skillet over medium-high heat.
Add the mushrooms and quickly sauté for 5 minutes, stirring constantly. Add 1 teaspoon of soy sauce. Using a slotted spoon, transfer the mushrooms to the bowl with the eggs. - Add the snap peas, ginger, and half the green onions to the pan and sauté for 1-2 minutes until half-cooked. Add the shrimp and 2 teaspoons of soy sauce and cook for 1 minute. Transfer the mixture to the bowl with the eggs.
- Combine 1/4 cup water, broth, cornstarch, and the remaining 2 teaspoons soy sauce. Wipe the pan dry, add 1 tablespoon peanut oil and the remaining green onions, and sauté over high heat for 30 seconds.
Add the broth mixture, reduce the heat to medium-medium, and cook for 2 minutes, stirring constantly, until the mixture thickens. Stir in the sesame oil. Transfer to a bowl and cover. - Wipe the pan dry. Increase the heat to medium. Add the remaining 1 tablespoon of peanut oil and the egg mixture. Cook, without stirring, for 5 minutes. Grill for another 5 minutes, or until cooked through. Serve the omelet with rice and sauce.
Categories:
Similar recipes
