"3-Minute Shrimp Egg Foo Yung"
Craving takeout? Skip the delivery and make this shrimp egg foo yung in just 3 minutes—so fast, you'll be amazed!
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Cooking tools:
- Pot
- Skillet
- Nonstick skillet
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Spatula
- Plate
- Spoon
- Ladle
- Kitchen scale
- Stove
- Oven
Ingredients
- 1/4 cup chicken stock
- 1 Tablespoon light soy sauce
- 1 Tablespoon Shoaxing or sherry
- 2 teaspoons black vinegar or Worcestershire
- 1/2 teaspoon toasted sesame oil, a drizzle
- 1 teaspoon cornstarch
- 1 teaspoon of water
- 2 eggs
- 1 teaspoon toasted sesame oil
- Salt
- pepper
- 1 tablespoon of vegetable or canola oil
- 2 scallions, thinly sliced on a bias
- A small handful of bean sprouts
- A handful of shredded carrots
- 1/3 cup fresh shrimp, peeled, deveined and chopped
- 1 tablespoon peeled and grated ginger root
- 1 large clove garlic, grated
- 1 1/2 teaspoons light soy sauce
- Toasted sesame seeds, for garnish
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