Stir Fry Shrimp Scrambled Egg
Instructions:
- 1 tablespoon peanut oil or vegetable oil
- 1 ounce broccoli, chopped small
- 1 ounce each julienne carrots and red cabbage
- 1 ounce each bok choy and pea pods
- 1 teaspoon minced garlic
- 2 ounces Bay shrimp
- 3 eggs
- 2 tablespoons Chow Mein noodles, or to taste
- (Vary the vegetable amounts to your taste)
- Heat oil over low heat in a 7-8 inch egg pan
- While the pan is heating, beat the eggs in a small mixing bowl with a wire whip until blended but not frothy
- When oil is hot enough to sizzle a drop of water, add vegetables and garlic
- Saute briefly to thoroughly heat ingredients stirring or shaking the pan often(do not burn garlic)
- Add shrimp and stir while cooking
- Whip the eggs a couple of times and add them to the pan
- Cook over low heat, stirring occasionally with a rubber spatula as the eggs cook (do not allow the eggs to brown)
- Remove the eggs from the heat when they are “set” but still soft and moist
- Divide in the pan and slide onto plates for two servings or plate whole for one serving
- Garnish with Chow Mein noodles