Scrambled Eggs with Shrimp

If you wish, marinate the shrimp in rice wine or dry sherry and a bit of cornstarch before stir-frying.

Ingredients

4 ounces shrimp, peeled and deveined

4large eggs, lightly beaten

14 cup chicken broth or stock

Up to 1 teaspoon salt

Pepper to taste

1/7 cup Chinese rice wine or dry sherry

1teaspoon oyster sauce

1green onion, thinly sliced on the diagonal

2 tablespoons oil for frying

1. Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.

2. Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.

3. Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

qingquang

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