Egg Fu Yong I, a delightful Chinese dish packed with flavors and textures, is a perfect choice for a quick and satisfying meal, taking just under half an hour to prepare and cook. This recipe, originating from lovewithrecipes.com, offers a fusion of Asian ingredients and is ready in just 23 minutes from start to finish, making it an ideal option for busy weeknights or lazy weekends when you crave something delicious but don’t want to spend hours in the kitchen. With a combination of eggs, small shrimp, sweet onion, bamboo shoots, shiitake mushrooms, and a blend of seasonings, this Egg Fu Yong I recipe promises to tantalize your taste buds and leave you craving for more.
Here’s a breakdown of the ingredients you’ll need:
| Ingredients | Quantities |
|---|---|
| Eggs | 6 |
| Small shrimp | 1/2 pound |
| Sweet onion | 1 |
| Bamboo shoot | 1 can |
| Shiitake mushrooms | 2-3 |
| Salt | to taste |
| MSG | 1 teaspoon |
| Sugar | 3/4 teaspoon |
| Dark soya sauce | 1/2 teaspoon |
These ingredients come together to create a dish that’s not only flavorful but also rich in nutrients. With each serving containing approximately 123.5 calories, 7.7 grams of fat, 2.4 grams of saturated fat, 279 milligrams of cholesterol, 568.5 milligrams of sodium, 3.1 grams of carbohydrates, 0.5 grams of fiber, 1.4 grams of sugar, and 9.8 grams of protein, Egg Fu Yong I strikes a balance between taste and health.
Now, let’s dive into the step-by-step instructions for preparing this mouthwatering dish:
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Preparation: Begin by lightly beating the eggs in a bowl, ensuring they’re well combined and seasoned to your liking.
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Heat the Oil: Heat approximately 3 tablespoons of oil in a wok or large frying pan over medium-high heat until hot and shimmering.
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Stir-Fry the Onions: Add the sliced sweet onion to the hot oil and stir-fry for a few minutes until they start to soften and become translucent.
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Add Mushrooms and Bamboo Shoots: Next, add the sliced shiitake mushrooms and shredded bamboo shoots to the pan with the onions. Continue to stir-fry the ingredients until they are cooked through and tender.
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Incorporate Shrimp: Once the mushrooms and bamboo shoots are cooked, add the small shrimp to the pan. Stir-fry everything together until the shrimp turn pink and opaque, indicating they’re cooked.
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Combine with Egg Mixture: Remove the cooked ingredients from the pan and mix them into the beaten eggs. If desired, you can also add shredded ham at this stage for an extra burst of flavor.
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Heat Oil Again: Heat approximately 6 tablespoons of oil in a clean frying pan over medium heat. Swirl the oil around to coat the bottom of the pan evenly.
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Cook the Egg Mixture: Pour the egg and ingredient mixture into the hot pan, spreading it out quickly to form a large pancake-like shape. Stir gently to ensure the ingredients are evenly distributed throughout the egg mixture. Cook until the edges start to set and the bottom turns golden brown, being careful not to overcook.
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Flip and Cook: Once the bottom is golden brown, carefully flip the Egg Fu Yong over using a spatula. Continue to cook until the other side is also golden brown and the egg is fully cooked through.
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Serve Hot: Once cooked to perfection, transfer the Egg Fu Yong I to a serving platter and serve immediately while still hot and crispy.
This recipe serves approximately four people, making it perfect for a small family dinner or intimate gathering with friends. Pair it with steamed rice or noodles for a complete meal, and garnish with chopped green onions or cilantro for a fresh burst of flavor. With its savory aroma and irresistible taste, Egg Fu Yong I is sure to become a favorite in your recipe collection, offering a satisfying and flavorful dining experience that’s quick and easy to prepare.
