Shrimp and Egg Stir Fry Recipe( 金菇蝦仁炒蛋 )

Let me tell you something about a chinese household … at least for me. When it comes to leftovers, or random proportions of ingredients, we like to add egg and call it a dish. It’s a thing I don’t know why. Hey it tastes good so, I’m not complaining. BUT, even without leftovers we can create a delicious and simple dish with just 5 ingredients.

This stir fry shrimp and egg recipe will be on your next dinner menu ! Perfect for working adults to have a healthy yet delicious meal after a long day of work.

INGREDIENTS

• 8 eggs
• 2 bags enoki mushroom (400g)
• 1 tsp cornstarch
• 500g (no head) frozen shrimp
• 2 green onions

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INSTRUCTIONS

First, peel the shell of the shrimps, remove the internal intestines with a little bit of salt.

Rinse them throughly and dry them with a paper towel. Cut the shrimp into pieces.

Next, cut and remove the ends of the enoki mushroom and then cut them into pieces.(No need to wash mushrooms).

Wash , then cut and remove the end of the green onions.

Stir well after taking away all the egg shells.

Then, put 2 tbsp of egg liquid with 1 tsp of cornstarch together and stir thoroughly. After that ,put them back in the egg liquid with a little bit of salt and green onion. Stir it thoroughly.

Put 1 tbsp of oil into the wok. Fry the both sides of shrimp with high heat until 80% cooked. And then put them on the dish.

Put 1 tbsp of oil into wok and fry mushrooms with high heat. And then put them on the dish.

Put 2 tbsp of oil into the wok. And also put all the fried mushrooms and shrimp together into the wok evenly. 

Lastly, pour the egg liquid into the wok. In order to make egg liquid to cover mushrooms and shrimp, you have to fry the egg liquid quickly. After that, you can serve it.

TIPS

• Use 2 bags of enoki mushrooms in order to make the dish more chewy.
• In order to avoid water from coming out of the mushrooms, we use high heat to fry mushrooms. Don’t wash mushrooms and only cut the end of the mushroom.
• It ‘s easier to stir if you use 2 tbsp of egg liquid to mix with cornstarch first. Then you won’t see any cornstarch clumps after mixing all the egg liquid.
• Keep and freeze the shell of the shrimp after washing it for your next seafood soup !

That’s it ! It’s super simple! If you try it please use the hashtag #evaswokrecipes so we can see your recreations 🙂