Shrimp Egg Foo Yung
Saturday, March 04, 2017
I have loved egg foo yung ever since I was small. My parents made Chinese dinner at home once or twice a month. In 1970s Caucasian America, that meant canned Chun King chicken chow mein with crunch chow mein noodles, frozen Chun King egg rolls (like a Totino's pizza roll but with egg roll filling) and egg foo yung my stepdad made from a frozen mix.
It's funny, because I hated eggs when I was little (threw them up so many times my mom thought I was allergic) but I loved that egg foo yung. Whenever I find a Chinese restaurant that serves it, I am a fan for life.
I had never tried to make this yummy dish myself. Then one day I was staring at eggs that were near the end of their life, plus some tasty frozen shrimp. I thought why not? The result was delicious!! See for yourself:
Click below for the recipe: