Shrimp & Egg Stir Fry
Shrimp & Egg Stir Fry
Ingredients
For Shrimp Marinade
- 250 g shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1 egg white
- 1 teaspoon sesame oil
For Eggs
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon water
For Sauce
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Aromatics
- 2 cloves garlic, minced
- 1 thumb size ginger, minced
- 2 stalks green onions, chopped
For Cooking
- 4 tablespoons vegetable oil, approximately
Instructions
- 1
Place the shrimp in a bowl. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, 1 egg white, and 1 teaspoon sesame oil. Mix all ingredients thoroughly until the shrimp is evenly coated. Set aside to marinate.
⏱️ 5 min
- 2
Crack the 4 eggs into a separate bowl. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon water. Whisk the eggs vigorously until all ingredients are well combined and the mixture is frothy.
⏱️ 3 min
- 3
In a third bowl, combine 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
⏱️ 2 min
- 4
Mince the 2 cloves of garlic and 1 thumb-size piece of ginger. Chop the 2 stalks of green onions.
⏱️ 5 min
- 5
Heat a wok over high heat and add approximately 2 tablespoons of vegetable oil. Once the oil is hot, pour in the whisked egg mixture. Scramble the eggs, continuously stirring and breaking them apart, until they are about 80% cooked and still slightly wet. This helps keep them tender. Remove the partially cooked eggs from the wok and set them aside.
⏱️ 3 min
- 6
Add approximately 1 tablespoon of vegetable oil to the same wok. Add the marinated shrimp to the hot wok. Stir-fry for 1-2 minutes, or until the shrimp turn pink and are just cooked through. Avoid overcooking. Remove the cooked shrimp from the wok and set them aside with the eggs.
⏱️ 3 min
- 7
Add approximately 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger. Stir-fry for about 30 seconds until they become fragrant.
⏱️ 1 min
- 8
Return the cooked shrimp and eggs to the wok with the fragrant aromatics. Pour the prepared sauce mixture over the ingredients in the wok. Stir-fry continuously, tossing all ingredients together, until the sauce thickens and coats everything evenly. Add the chopped green onions. Stir-fry for another 10-15 seconds to incorporate the green onions and ensure everything is heated through.
⏱️ 3 min
- 9
Transfer the shrimp & egg stir fry to a serving dish immediately and serve hot, ideally with rice.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp & Egg Stir Fry
For Shrimp Marinade
- 250 g shrimp
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch
- 1 egg white
- 1 teaspoon sesame oil
For Eggs
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon water
For Sauce
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
Aromatics
- 2 cloves garlic, minced
- 1 thumb size ginger, minced
- 2 stalks green onions, chopped
For Cooking
- 4 tablespoons vegetable oil, approximately
Instructions
- 1
Place the shrimp in a bowl. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper, 1 teaspoon cornstarch, 1 egg white, and 1 teaspoon sesame oil. Mix all ingredients thoroughly until the shrimp is evenly coated. Set aside to marinate.
⏱️ 5 min - 2
Crack the 4 eggs into a separate bowl. Add 1/4 teaspoon salt, 1/4 teaspoon white pepper, and 1 tablespoon water. Whisk the eggs vigorously until all ingredients are well combined and the mixture is frothy.
⏱️ 3 min - 3
In a third bowl, combine 1/2 cup chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, and 1/4 teaspoon white pepper. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
⏱️ 2 min - 4
Mince the 2 cloves of garlic and 1 thumb-size piece of ginger. Chop the 2 stalks of green onions.
⏱️ 5 min - 5
Heat a wok over high heat and add approximately 2 tablespoons of vegetable oil. Once the oil is hot, pour in the whisked egg mixture. Scramble the eggs, continuously stirring and breaking them apart, until they are about 80% cooked and still slightly wet. This helps keep them tender. Remove the partially cooked eggs from the wok and set them aside.
⏱️ 3 min - 6
Add approximately 1 tablespoon of vegetable oil to the same wok. Add the marinated shrimp to the hot wok. Stir-fry for 1-2 minutes, or until the shrimp turn pink and are just cooked through. Avoid overcooking. Remove the cooked shrimp from the wok and set them aside with the eggs.
⏱️ 3 min - 7
Add approximately 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger. Stir-fry for about 30 seconds until they become fragrant.
⏱️ 1 min - 8
Return the cooked shrimp and eggs to the wok with the fragrant aromatics. Pour the prepared sauce mixture over the ingredients in the wok. Stir-fry continuously, tossing all ingredients together, until the sauce thickens and coats everything evenly. Add the chopped green onions. Stir-fry for another 10-15 seconds to incorporate the green onions and ensure everything is heated through.
⏱️ 3 min - 9
Transfer the shrimp & egg stir fry to a serving dish immediately and serve hot, ideally with rice.