With egg whites and minimal oil, our easy shrimp egg foo yong recipe is lighter without skimping on flavor.
Ingredients
- 1 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 8 ounces uncooked shrimp (31-40 per pound), peeled and deveined
- 2/3 cup coarsely chopped fresh mushrooms
- 1/2 cup bean sprouts
- 1 green onion, sliced
- 3 tablespoons canola oil, divided
- 8 large egg whites
- 1 tablespoon reduced-sodium soy sauce
- black and white sesame seeds, optional
Instruction
- In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
- In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture.
- In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onion.
