Lunch / Dinner
Shrimp & Asparagus Egg Foo Yung with Chinese Gravy
Egg foo yung [foo YUHNG] is commonplace in Chinese restaurants, but it’s easy, and quick, to make at home. With just eggs, crunchy fresh bean sprouts, crisp-tender asparagus, and shrimp, you’ll have a dish that works just as well as a savory breakfast as it does for a fast dinner or appetizer.
Test Kitchen Tip
What’s the deal with the cornstarch in the eggs? Cornstarch prevents the egg proteins from setting up too hard, which means you’ll have softer set eggs.
Whisk together eggs and 1 Tbsp. cornstarch.
Sauté half each scallions, garlic, and ginger in 1 Tbsp. oil in a small nonstick skillet over medium heat until scallions wilt, 1 minute.
Stir in half the asparagus; sauté until bright green, 3 minutes.
Pour half the egg mixture into the skillet. Top with half each shrimp and bean sprouts; do not stir. When outside edges of eggs are cooked, cover skillet and cook until eggs are set, 5–7 minutes. Transfer omelet to a plate and keep warm. Wipe out skillet and prepare second omelet with remaining ingredients. Wipe out skillet.
Whisk together broth, soy sauce, remaining 1 Tbsp. cornstarch, chili garlic sauce, and sugar; pour into same skillet and bring to a boil over medium-high heat, stirring often. Cook gravy until slightly reduced and thickened, 3–5 minutes; serve over omelets
% Daily Value*
Total Fat 30g 46%
Saturated Fat 6g 30%
Cholesterol 665mg 221%
Sodium 1697mg 70%
Carbs 24g 8%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.