Simple Shrimp and Egg Stir-Fry: Tasty Wok Pan Dinner
Shrimp and Egg Stir-Fry is a classic dish that hails from Chinese cuisine, celebrated for its simplicity and delightful flavor. This recipe is special because it marries the tender sweetness of shrimp with the creamy texture of scrambled eggs, all brought together with the unique heat distribution of a wok pan.
What makes this dish even more appealing is how quickly it comes together, perfect for a busy weeknight or a last-minute meal. I’m very happy to share my favorite way to prepare this dish using the wok pan cooking method, which ensures a healthier option by requiring less oil.
Ingredients Needed
For this recipe, you’ll need the following essential ingredients:
- 500g shrimp, peeled and deveined
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2 green onions, chopped
- 1/4 teaspoon white pepper
- Salt, to taste
Substitutions and Variations (if needed):
- Shrimp: You can substitute with chicken or tofu for a different protein.
- Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option.
- Green Onions: Substitute with chives or omit if you prefer.
Preparation Steps
Preparing the Ingredients
- Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
- Eggs: Crack the eggs into a bowl, add a pinch of salt, and beat well.
- Garlic and Green Onions: Mince the garlic and chop the green onions. Keep them separate.
Prepping the Wok
- Use a stainless steel or carbon steel wok for best results.
- Heat the wok on medium-high until it starts to smoke slightly. This step ensures the wok is hot enough for stir-frying.
- Add a small amount of vegetable oil and swirl to coat the wok evenly.
Cooking Instructions
- Cook the Eggs: Add 1 tablespoon of vegetable oil to the hot wok. Pour the beaten eggs into the wok and scramble gently until just set but still soft. Remove the eggs and set aside.
- Cook the Shrimp: Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the shrimp and stir-fry for 3-4 minutes until they turn pink and opaque.
- Combine Ingredients: Return the scrambled eggs to the wok with the shrimp. Add the soy sauce, sesame oil, white pepper, and chopped green onions. Stir everything together and cook for an additional 1-2 minutes to combine flavors.
- Adjust Seasoning: Taste the stir-fry and add salt if needed. Serve immediately while hot.
Essential Note: Make sure the wok is sufficiently heated before adding ingredients; this ensures a great stir-fry texture without sticking.
See more: One-Pan Beef and Kale Stir-Fry Recipe
Tips and Tricks for Perfect Shrimp and Egg Stir-Fry
Want perfect results? Here are some tips to keep in mind:
- Wok Temperature: Ensure your wok is hot before adding oil to prevent sticking.
- Oil Control: Use minimal oil to keep the dish light and healthy.
- Uniform Size: Cut all ingredients into uniform sizes for even cooking.
- Overcooking: Avoid overcooking the shrimp, as they can become tough.
- Egg Texture: Scramble the eggs until just set; they will continue to cook when mixed back in.
What to Serve with Shrimp and Egg Stir-Fry
To complement your Shrimp and Egg Stir-Fry:
- Serve With: Steamed jasmine rice or stir-fried noodles.
- Toppings: Garnish with additional green onions or a sprinkle of sesame seeds.
Storing and Reheating Leftovers
- Storing: Place leftovers in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat in a skillet or microwave until warmed through. Avoid overcooking when reheating to retain textures.
The Bottom Line
Making Shrimp and Egg Stir-Fry is straightforward and rewarding, offering a delicious and nutritious meal in a short amount of time. The recipe harnesses the power of wok cooking to deliver an authentic, flavorful dish that is sure to become a family favorite. I would like you to try this recipe and share your experience. Your feedback is invaluable and helps make cooking even more enjoyable.
For more delicious wok pan recipes, stay connected with Kit Yum.
PrintShrimp and Egg Stir-Fry
Shrimp and Egg Stir-Fry is a classic dish that hails from Chinese cuisine, celebrated for its simplicity and delightful flavor. This recipe is special because it marries the tender sweetness of shrimp with the creamy texture of scrambled eggs, all brought together with the unique heat distribution of a wok pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 500g shrimp, peeled and deveined
- 4 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 2 green onions, chopped
- 1/4 teaspoon white pepper
- Salt, to taste
Substitutions and Variations (if needed):
- Shrimp: You can substitute with chicken or tofu for a different protein.
- Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option.
- Green Onions: Substitute with chives or omit if you prefer.
Instructions
- Cook the Eggs: Add 1 tablespoon of vegetable oil to the hot wok. Pour the beaten eggs into the wok and scramble gently until just set but still soft. Remove the eggs and set aside.
- Cook the Shrimp: Add the remaining tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant. Add the shrimp and stir-fry for 3-4 minutes until they turn pink and opaque.
- Combine Ingredients: Return the scrambled eggs to the wok with the shrimp. Add the soy sauce, sesame oil, white pepper, and chopped green onions. Stir everything together and cook for an additional 1-2 minutes to combine flavors.
- Adjust Seasoning: Taste the stir-fry and add salt if needed. Serve immediately while hot.
Notes
Make sure the wok is sufficiently heated before adding ingredients; this ensures a great stir-fry texture without sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 280mg
Keywords: Shrimp and Egg Stir-Fry
