Saturday, January 19, 2013

Egg Foo Young - Garnished with Shrimp


2 cups of Egg Beaters
1 Med White or Yellow Onion
3 Cloves of Garlic
3 Stalks of Celery with leaves
3 Stalks of Bok Choy or 2 Baby Bok Choy
1 Carrot
4 Green Onions
1 Cup Snow Peas
1 Can Water Chestnuts (drained & rinsed)
2 cups Baby Bella Mushrooms
1 cup Fresh Bean Sprouts
2 teaspoons of Olive Oil

1 cup Beef Broth
1 Tablespoon Grated Ginger (mashed into a paste )
1 Tablespoon Garlic ( mashed into a paste)
1 Tablespoon Rice Wine Vinegar
2 teaspoons of Corn Starch
1 Tablespoon Water

24 Boiled Shrimp
2 Green Onions
8 Sprigs of Cilantro
Black Sesame Seeds 

Cut Bok Choy into bite size pieces, dice white onion, green onions and celery including leaves, mince garlic, cut mushrooms, water chestnuts  and snow peas into bite size pieces , julienne carrots, leave bean sprouts whole.

Peel and devein Shrimp , Bring a pot of water to a boil and add shrimp , cover and turn off the heat , let the shrimp cook just until they turn pink  (do not over cook), Drain the shrimp and pat dry, Chill until ready to serve.

 In a Wok or large non-stick skillet heat 2 teaspoons of olive oil over medium high heat, once oil is heated add white onions and mushrooms cook until the mushrooms begin to soften

Add in Celery , Carrots and  cook unto they begin to soften , then add in Bok Choy, Green Onions and  Snow Peas cook until Bok Choy starts to wilt

 Remove from heat and add in the bean sprouts, transfer to a bowl and allow to cool slightly before adding eggs (if you add the hot vegetables to the eggs at this point the eggs will scramble)
While the vegetables cool make your sauce
In a small sauce pan add the beef broth , garlic paste, ginger paste and rice wine vinegar and bring to a boil , stir and reduce heat to medium high and let that cook for a few minutes until the broth reduces slightly, in a small bowl whisk corn starch with water and mix until dissolved , then whisk into sauce until blended and the sauce thickens. It should be shiny and coat the back of a spoon at this point, turn down to warm 

To make the Egg Foo Young take a 1 cup measuring cup and add 1/4 cup egg beaters and then add enough vegetables to equal 3/4 cup ,

 heat wok or non-stick skillet over medium high, ( if you are afraid the food will stick you can use a cooking spray)When your skillet is hot pour egg mixture into pan and use a spatula to keep the egg mixture in an oval  
 When egg mixture lifts easily with out breaking turn it over and cook the other side

Once both sides are cooked remove from pan and place on a baking sheet and place in a warm oven until all mixture is cooked. (This recipe made 8 servings )

Plate Egg Foo Young , top with sauce, green onions , Cilantro sprig  and place Shrimp on top , sprinkle with Black Sesame seeds

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