Wok Wednesdays | Stir-Fried Eggs with Velvet Shrimp

WW wokking through Stir-Frying to the Sky's Edge

by Grace Young

My original plan was to make this for breakfast; but who am I fooling - there is no time in the am for the whole photo shoot bit. So dinner it was! And just as well, for Andy said he would not want this for breakfast. Me, I would; and I just may make it again for my breakfast the next time he is out of town.

Mise en place.

Bowl 1: Ginger, scallion

Bowl 2: Shrimp, egg white, cornstarch, dry sherry, salt, oil

Bowl 3: Peas

Bowl 4: Egg, dry sherry, salt, white pepper

I love a good stir-fry that uses minimal dishes and cooks in under three minutes! (Take note: there is half an hour of hands-free time for the shrimp to marinate (refrigerated), and to come to room temperature.)

I should have let my shrimp cook a little longer before adding the egg mixture. My eggs were not as creamy as they should have been because I was concerned the shrimp was not cooked all the way through, and cooked them a bit longer than instructed. The eggs were delicious anyhow - loved the flavor the white pepper and dry sherry lent to the eggs - I'm going to have to add these two ingredients to my normal scrambled eggs from now on - so good.

I was a bit concerned this was not going to be enough for the two of us, being there is only a quarter-pound of shrimp being used. In the end it turned out to be the perfect amount served alongside some jasmine rice.

The recipe can be found on page 127 of Stir-Frying to the Sky's Edge, and I also found it over on Cookistry's website.

 

We as a group have agreed not to post the recipes on our blogs.