- Active Time 20m
- Total Time 1h 10m
As in every cuisine, eggs are the great standby. Most Chinese households raise a few chickens and perhaps some ducks or geese. The bonus, of course, is the eggs-a valuable source of food for the family. Eggs are added to soups and stir-fried dishes for extra substance and nutrition, and omelets of every description abound from region to region. The following dish is one that would grace many family tables in South China, the shrimp (prawns) and the separate sauce marking the dish for special occasions.
- 6 tablespoons peanut oil
- 8 ounces fresh uncooked shrimp, shelled, deveined, washed and cut into bite-size pieces
- 1 teaspoon minced fresh ginger
- 3/4 teaspoon salt
- 6 eggs, lightly beaten
- 1/2 teaspoon salt
- Dash of pepper
- 6 Chinese dried mushrooms (available at Chinese stores), soaked for 30 minutes, stems discarded and caps cut into julienne
- 1/2 cup bamboo shoots (available at Chinese stores), cut into fine julienne
- 1/2 cup cooked peas
- 1 cup chopped scallions
- For Seasonings:
- 1/2 teaspoon salt
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon Shaozing rice wine or dry sherry
- Few drops of sesame oil
- 1 tablespoon cornstarch, dissolved in 1/2 cup cold water, for thickening
Heat 1 tablespoon of the peanut oil in a wok over moderate heat. Stir-fry the shrimp with the ginger and 1/4 teaspoon salt for 1-2 minutes, or until they turn pink and become bouncy. Remove and set aside to cool.
Beat the eggs with 1/2 teaspoon salt and dash of pepper. Add the cooked shrimp. Assemble all of the other ingredients on a plate. Have the seasonings mixture and cornstarch paste nearby.
Heat 3 tablespoons of the peanut nut oil in a hot wok until just beginning to smoke. Pour in the egg mixture, and cook over moderate heat, breaking the edges of the omelet with a spatula and tilting the wok to allow the soft center to run out. There is no need to keep the eggs in one shape. Continue to cook until the eggs are softly set. Remove to a warm plate and place over a pot of hot water to keep warm while you make the sauce.
Add the remaining 2 tablespoons of the peanut oil to the wok over moderate heat. Sauté the mushrooms, bamboo shoots, peas, and the scallions for 1 minute. Add the seasoning mixture and stir well. Stir in the cornstarch paste until smooth. Spoon over the omelet and serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
150 calories; 11g total fat; 154mg cholesterol; 549mg sodium; 4g carbohydrates; 1g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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