Shrimp Egg Foo Yong Recipe
| Servings | ||||
| Ingredients | 12 | 24 | 48 | 72 |
|---|---|---|---|---|
| Safest Choice™ pasteurized shell eggs | 24 ea | 48 ea | 96 ea | 144 ea |
| Celery (diced) | 1 1/2 c |
3 c |
6 c |
9 c |
| Bok choy (chiffonade-cut into thin strips) | 1 c | 2 c |
4 c |
6 c |
| Carrots (shredded) |
1 c |
2 c |
4 c |
6 c |
| Onions (diced) | 2 c |
4 c |
8 c |
3 qt |
| Green onions (chiffonade-cut into thin strips) | 1 c |
2 c |
4 c |
6 c |
| Bean sprouts | 3 c |
6 c | 12 c |
18 c |
| Shrimp (med, peeled and deveined) | 3 c |
6 c | 3 qt |
4 1/2 qt |
| Sesame oil | 3 Tbsp |
6 Tbsp | 3/4 c |
1 1/8 c |
| Soy sauce | 6 Tbsp | 3/4 c | 1 1/2 c | 2 1/4 c |
| White pepper | 1/8 tsp | 1/4 tsp | 1/2 tsp | 3/4 tsp |
Method of Preparation
1. In a sauté pan heat the olive oil and sesame oil. Add the celery, bok choy, carrots, onions, bean sprouts, and sauté until al dente.
2. Add shrimp and soy sauce and sauté until shrimp are cooked.
3. Lightly beat eggs and add to stir-fry. Allow eggs to cook on bottom, then turn the egg mixture over or flip.
4. When eggs are cooked serve and garnish with green onions.
To make in Quantity: Follow steps 1 and 2 above in tilt skillet or stovetop shallow pan. Pour egg mixture in 1/2 cup measure side by side over shrimp and vegetable sauté (similar to pouring pancake batter). Turn each omelette as it becomes cooked and ready to turn.
Chef Notes
Serve with Arborio rice
If customers have allergies to shrimp, omit shrimp or substitute other meats, such as beef, chicken, or pork.
Recipe Nutrition Info
Serving: one 4 oz omelet
