5 dried shiitake mushrooms
1lb small salad shrimp
¾ tsp garlic salt
2 green onions
¼ head Napa cabbage
6 large eggs
½ tbsp soy sauce
2 pinches of white pepper
peanut oil for frying
fresh parsley for garnish (optional)
1 cup chicken broth
1 tbsp soy sauce
1 pinch of white pepper
1 tbsp cornstarch
- Let the shiitake mushrooms soak in hot water for about 20 minutes or until they expand while preparing the other ingreidnets.
- Remove the shells and tails from the shrimp. Deviene them and then sprinkle them with just ½ teaspoon of the garlic salt and set them aside.
- Rinse the green onions under cold water and dry them with paper towels. Cut off the base and the very top of the greens and discard. Then dice the stalks into small pieces and set them aside.
- Slice the Napa cabbage into thin slices about 1 inch long and set them aside.
- Once the mushrooms expand, drain them from the water and squeeze out any excess water. Then chop them into small pieces ad set them aside.
- Heat a flat bottomed non stick pan on high. Then add 1 tablespoon of peanut oil and let it get hot.
- When the oil is hot add the shrimp and stir fry them for just 1 to 2 minutes or until they turn pink. Be careful not to overcook the shrimp. Make sure to remove them from the heat as soon as they turn color and place them on a plate and set them aside.
- Then add another tablespoon of peanut oil to the pan and let it get hot.
- When the oil is hot, add the mushrooms, green onions, and cabbage and sprinkle in the remaining ¼ teaspoon of garlic salt. Stir fry everything for about 3 minutes, or until the cabbage is soft. Then remove them from the heat and set them aside with the shrimp. Let the shrimp and vegetables cool to room temperature while preparing the gravy.
- In a large cup, mix together all of the gravy ingredients except for the cornstarch.
- Then in a small cup, mix the cornstarch with just a little water until it dissolves.
- Pour the gravy mixture into a small pot and heat it on high. Once it boils, add the cornstarch mixture and stir until it becomes thick. Then remove it from the heat, cover, and set it aside.
- Crack the eggs in a large bowl and scramble them as if you were making scrambled eggs.
- Next make sure that the shrimp, cabbage, and mushrooms are cool to the touch and then add them to the egg mixture along with the soy sauce, and white pepper. Mix everything together thoroughly.
- Add a thin layer of peanut oil, about ¼ of an inch or so thick to a non stick flat bottomed pan and heat it on high. For a low fat version you can simply cook these like you would an omelet using just a tablespoon or so of oil.
- Once the oil is hot, using a ladle, add about 1/3 of the mixture into the center of the pan. Depending on the size of your pan, you may want to add more or less. Keep in mind not to add too much, or it may be difficult to flip over. Swirl it with the ladle to make a flat round surface, almost like a pancake. Let it cook for about 1 ½ minutes.
- Then using a large flat spoon, pick up some of the hot oil and pour it on top of the egg mixture. This solidifies the top so that it will be easier to flip. As you do this, the top of the egg should turn white.
- Once the entire top is white, then flip the egg over using a spatula. Let it cook another 1 ½ to 2 minutes.
- After 2 minutes, remove it with a spatula and place it on a plate. Then continue to cook the remaining egg mixture.
- Once all of the egg foo youngs are cooked serve them immediately topped with the gravy. I also like to add fresh parsley to the top just for presentation.
- Makes 3 servings.