SHRIMP&BEEF EGG FOO YOUNG STEP BY STEP COOKING WITH JUDY CALDWELL

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

beef

🥗Healthier: lean turkey

💰Cheaper: ground pork

Ground pork is often less expensive than beef.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often less expensive and gluten-free.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken sauces at a lower cost.

Welcome to Judy's place, today we're making shrimp egg foo young with chopped beef.

Start by breaking 3 eggs into a large bowl and whisking them.

Add 2 tablespoons of cornstarch to the eggs.

Chop and add 1/2 of a medium onion and 7 ounces of drained bean sprouts to the bowl.

Season the mixture with a little salt and black pepper.

In a separate pan, sauté 1/2 pound of chopped beef for about 1 minute.

Add 1/2 pound of shrimp to the beef and sauté for another minute.

Season the shrimp and beef with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika.

Add 1 tablespoon of soy sauce to the beef and shrimp mixture and stir.

Let the beef and shrimp cool for about 5 minutes before adding to the egg mixture.

Add chopped green onions to the egg mixture, reserving some for garnish.

Heat oil in a skillet to about 340°F.

Using a spoon, drop portions of the egg mixture into the hot oil, letting it sit for a minute before pouring it in fully.

Cook on one side for about 2 minutes, then carefully flip it over and cook for another 2 minutes.

Remove the cooked omelette and place it on a plate.

Repeat with the remaining mixture, adjusting the heat as necessary to prevent splattering.

To make the gravy, heat 2 cups of chicken broth in a pot.

Add 1 tablespoon of soy sauce and 1 teaspoon of oyster flavored sauce to the broth.

Season the gravy with 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper.

Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 1 tablespoon of chicken broth.

Pour the slurry into the gravy gradually, stirring until it thickens to your desired consistency.

Taste the gravy and adjust seasoning if necessary.

Serve the shrimp egg foo young over rice and pour the gravy on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens