The recipe for the Chinese omelet “Fu Jung” with shrimp and mushrooms.
First, mushrooms, green peas, ginger and green onions, then shrimp with soy sauce. All ingredients mix with beaten eggs and pour into a pan, a little languish. Then the omelet is placed in the oven and baked under the grill. until ready. Omelet served with rice and sauce made from chicken stock, corn starch, soy sauce and peanut oils.
Nutrition value of one serving: (4 total) Calories 691, total fat 44 g., saturated fats g., proteins 29 g., carbohydrates 47 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 eggs
- 170 gr cooked, peeled from shells and wormholes finely chopped shrimp
- 225 gr. sliced porcini mushrooms
- 1 tbsp. sugar peas (approximately 110 gr.), chopped and sliced
- 3 tbsp. l peanut or vegetable oil
- 5 tsp soy sauce
- 1.5 tsp chopped peeled ginger (piece size 1.2 cm.)
- 1 bunch green onion, finely chopped
- 1 tbsp. lightly salted chicken stock
- 1 tbsp. l corn starch
- 1 tsp dark sesame oil
- 3 tbsp. ready-made rice for garnish
Recipes with similar ingredients: eggs, rice, porcini mushrooms, peas sugar in pods, shrimp, soy sauce, starch, ginger root, green onion
Recipe preparation:
- Preheat the oven with grill. Beat the eggs in a bowl. In the middle medium heat frying pan over medium heat Preheat 1 tbsp. l peanut butter. Add mushrooms and quickly fry for 5 minutes, stirring constantly. Add 1 tsp. soy sauce. Using a slotted spoon, transfer the mushrooms to a bowl with eggs.
- Add peas, ginger and half to the pan. green onions, fry 1-2 minutes until half cooked. Add shrimp and 2 tsp soy sauce, cook 1 minute. Received transfer the mixture to a bowl with eggs.
- Mix 1/4 tbsp. water, broth, corn starch and remaining 2 tsp soy sauce. Dry the pan, add 1 tbsp. l peanut butter and remaining green onions, fry on a strong 30 seconds on fire. Add broth mixture, reduce heat to moderate medium and cook for 2 minutes, stirring constantly, until the mixture thickens. Add sesame oil. Transfer to a bowl and cover the lid.
- Dry the pan thoroughly. Increase the fire to medium. Add the remaining 1 tbsp. l peanut butter and egg mixture. Cook not mixing for 5 minutes. Grill for 5 minutes before full readiness. Serve the omelet to the table with rice and sauce.
