Asian

Shrimp Egg Foo Yoong is for Lunch.

Shrimp Egg Foo Yoong takes 10 minutes to prepare.

Shrimp Egg Foo Yoong takes 10 minutes to cook.

Shrimp Egg Foo Yoong makes 1 servings.

The ingredients for Shrimp Egg Foo Yoong are:

1 dash Pepper, black
1 dash Salt
1 individual packet Granulated Sugar
1 serving Green Onions
85 gram(s) River Valley Bean Sprouts 1 cup
1 tbsp Smart Balance Blend of vegetables oils (Soybean, Canola & Olive)
1 serving Nature's Seas Shrimps (41/50) 4 oz
2 serving Schnuck's Large Egg
0.125 tsp Soy Sauce

Here is how you make Shrimp Egg Foo Yoong:

Remove both ends of bean sprouts and rinse with water. Wash and cut green onions into 2" length. Marinate shrimps with a dash of salt and sugar. Crack eggs in a bowl, add a dash of black pepper & lite soy sauce and beat eggs up.Heat up skillet with canola oil. Sauteed shrimps 2 minutes on each side and dish them up. Add bean sprouts and green onions, stir fry for a couple of minutes. Add eggs and stir fry for another minute. Then add the shrimps back in the skillet for another minute or two and you are done. Serve with white rice.Serving Size:?1

The nutritional information for Shrimp Egg Foo Yoong is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 466.5

• Total Fat: 30.5 g
• Cholesterol: 500.0 mg
• Sodium: 497.4 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 5.0 g
• Protein: 37.1 g

Shrimp Egg Foo Yoong is Asian cuisine.