Shrimp may not be your go-to scrambled egg mix-in, but once you try it you'll wonder why you never did before. Chinese seasonings enhance this basic recipe for scrambled eggs, and if you wish, marinate the shrimp in rice wine or sherry and a bit of cornstarch before stir-frying.
- 4 ounces shrimp, peeled and deveined (Note: Cut the shrimp if they are too large.)
- 4 large eggs, lightly beaten
- 1/4 cup chicken broth or stock
- Up to 1/8 teaspoon salt
- Pepper to taste
- 1/2 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon oyster sauce
- 1 green onion, thinly sliced on the diagonal
- 2 tablespoons oil for frying
1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.
2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.
3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp.
Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.
Reprinted with permission from The Everything Chinese Cookbook, by Rhonda Lauret Parkinson, Copyright © 2003, F&W Publications, Inc., All Rights Reserved.
|Nutritional Guidelines (per serving)|
|Total Fat||12 g|
|Saturated Fat||4 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||0 g|