Soy-Free Shrimp Egg Foo Young
Delight in the savory comfort of Soy-Free Shrimp Egg Foo Young, a lighter twist on the classic Chinese-American dish. This recipe skips soy-based ingredients, making it perfect for those with dietary restrictions while still delivering rich, vibrant flavors. Packed with succulent shrimp, crunchy bean sprouts, crisp water chestnuts, and colorful vegetables like julienned carrots and red bell peppers, each omelet is a symphony of textures and tastes. Seasoned with aromatic garlic, ginger, and a touch of white pepper, it’s pan-fried to golden perfection and paired with a silky oyster sauce glaze for an irresistible finish. Ready in just 40 minutes, this dish is ideal for a wholesome weeknight dinner or an impressive crowd-pleaser. Suitable for gluten-free adaptations, it’s a must-try for lovers of homemade takeout.
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Recipe Information
Ingredients
- 300 grams large shrimp, peeled and deveined
- 6 large eggs
- 5 units green onions, thinly sliced
- 100 grams bean sprouts
- 1 medium carrot, julienned
- 100 grams water chestnuts, sliced
- 0.5 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons neutral cooking oil (such as canola or avocado)
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 tablespoons oyster sauce (gluten-free if needed)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
In a large mixing bowl, beat the eggs until smooth. Set aside.
Add the shrimp to the beaten eggs along with green onions, bean sprouts, julienned carrot, water chestnuts, diced red bell pepper, minced garlic, minced ginger, salt, and white pepper. Stir to combine thoroughly.
Heat 1 tablespoon of cooking oil in a non-stick skillet over medium heat.
Pour about 1/4 of the egg mixture into the skillet, ensuring the filling is spread evenly. Cook for 3-4 minutes until the bottom is golden brown and firm.
Carefully flip the omelet and cook for an additional 2-3 minutes until the other side is also golden brown and the eggs are cooked through.
Remove from the skillet and place on a paper towel-lined plate. Repeat the process with the remaining egg mixture, replenishing oil as necessary.
In a small saucepan, combine chicken broth and oyster sauce. Bring to a gentle simmer over medium heat.
In a small bowl, mix cornstarch and cold water to create a slurry. Gradually add this slurry to the simmering sauce, stirring constantly until the sauce thickens.
Serve the Egg Foo Young with the prepared sauce drizzled over the top or on the side.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1683 mg | 561% | |
| Sodium | 4729 mg | 206% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 19.4 g | ||
| Protein | 120.1 g | 240% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
