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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare sauce by adding oyster sauce to chicken broth then whisk. | 2. Heat wok or skillet until extremely hot. | 3. Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove. | 4. Add 2 tablespoons oil to wok & when hot, add the beaten eggs. | 5. Return shrimp & onions to wok. | 6. Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok. | 7. Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked. | 8. Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil. | 9. Return wok to heat. | 10. Add cornstarch to sauce & whisk then add to wok. | 11. Boil sauce until thick then pour over omlette. | 12. A "slight" burn on the egg tastes great with the sauce but not too much. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12			51.12	0.6552	9.7992	0.7272
egg	4		beaten	286.0	1.44	25.12	19.02
onion	1/4		sliced	16.0	3.736	0.44	0.04
green onion	1		sliced	19.17	4.0754	0.6887	0.3337
chicken broth	1/3	cup		26.04	0.63	3.7128	0.8736
oyster sauce	1 1/2	1/2		13.77	2.9484	0.3645	0.0675
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.