Shrimp and vegetable foo yong

This Chinese-style dish starts with a stir-fry of colourful vegetables and shrimp that is then layered with omelette underneath and omelette ribbons over the top.

Servings Prep Time Cook Time
4servings 15minutes 15minutes
Servings Prep Time
4servings 15minutes
Cook Time
Servings: servings
Servings: servings
  1. Beat the eggs with the sesame oil and cilantro, if using, then set aside. Mix the cornstarch to a smooth paste with the soy sauce and sherry; set aside.
  2. Heat half the canola oil in a large frying pan or wok. Add the broccoli, pepper, ginger, garlic and scallions, and stir-fry for 5 minutes or until the broccoli looks bright green and is just tender. Pour in the cornstarch mixture and stir for 1 minute.
  3. Add the shrimp and cook for 2 minutes, then add the bean sprouts and cook for a further 1 minute or until the shrimp are pink. Transfer to a large bowl, including all the juices, and keep warm. Wipe the pan with a piece of paper towel.
  4. Add the remaining canola oil to the pan and heat it for a few seconds. Pour in just over half the egg mixture and swirl the pan to spread it out evenly. Stir once or twice, then let the egg set for about 3 minutes. Loosen the omelette with a spatula and transfer it to a serving dish.
  5. Add the remaining egg mixture to the pan and cook for 1-2 minutes until just set. Turn out onto a board and cut into ribbons. Spoon the vegetables on top of the whole omelette, then scatter with the omelette ribbons and serve.
Recipe Notes

variations: Frozen stir-fry vegetable mixes are ideal for making foo yong in a hurry. Omit the shrimp for a vegetarian version.

Each serving: 38 g protein, 22.5 g fat of which 5 g saturates, 7 g carbohydrate, 6 grams fibre, 402 Calories