This is one of my favorite Asian dishes. I've always thought that it would be difficult to cook at home, not so, it's a very easy. While not authentic, it satisfied my craving without ordering out.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
440 Calories
Recipe Instructions
Step 1
Beat eggs in a bowl until frothy. Add shrimp, mushrooms, and bean sprouts and whisk to combine.
Step 2
Heat 1 tablespoon oil in an 8-inch skillet over medium-high heat until hot. Drop 1/4 of the mixture into the skillet and cook until the bottom of the omelet is set and lightly browned, about 3 minutes. Turn carefully and cook until the other side is golden brown, 2 to 3 minutes. Remove from skillet and keep warm. Repeat with remaining egg mixture, adding remaining oil as needed for frying.
Step 3
Meanwhile, stir cornstarch with water together in a small bowl to create a slurry. Combine chicken stock, soy sauce, and salt in a saucepan and bring to a boil. Stir in cornstarch slurry and cook, stirring, until sauce becomes translucent, about 1 minute. Set aside and warm again when the last omelet is cooking.
Step 4
Serve omelets with warm sauce.
Ingredients
¼ teaspoon salt
2 tablespoons water
2 tablespoons cornstarch
1 cup chicken stock
2 teaspoons soy sauce
½ cup bean sprouts
5 large eggs, beaten
8 ounces large shrimp - shelled, deveined, and cut in half
