Soy Sauce And Scallion Omelet With Shrimp And Broccoli
serves 2-4
This is a variation on a recipe from Kylie Kwong's Simple Chinese Cooking. We substituted broccoli for celery since that's what we had on hand, and reduced the amount of oil and salt a little bit. It was still really flavorful and fulfilling.
1/2 pound raw shrimp
6 eggs
1/4 cup julienned green onion + 1 tablespoon more for garnish
1 tablespoon julienned ginger
2 teaspoons soy sauce
2 tablespoons vegetable oil
1/4 pound broccoli florets, thinly sliced
1 tablespoon oyster sauce
prep: 5 minutes
total: 15 minutes
nonstick sauté pan
bowl
whisk
heatproof spatula
1. Peel the shrimp and devein them if you like. Keep them on ice or in the refrigerator until you're ready to use them. Cut the broccoli into small florets and thinly slice them lengthwise.
2. Put the eggs, green onion, ginger and soy sauce in a bowl and whisk just until combined.
3. Heat 1 tablespoon of the oil in a medium nonstick sauté pan over high heat. When the oil is hot and shimmering, add the shrimp and broccoli and season lightly with salt and pepper. Cook, stirring once or twice, until the shrimp are almost cooked through and the broccoli is bright green, 2-4 minutes. Add a splash of water to the pan if you need to to help the cooking. Remove the broccoli and shrimp to a plate.
4. Add the remaining oil to the same pan and reduce the heat to medium-high. When the oil is hot, pour in the egg mixture and let it set for a few seconds. Pull the egg away from the sides of the pan and tilt to fill with the space with more uncooked egg. After the omelet has set again, about another minute, fold the omelet in half with a heatproof spatula. Cook 1 more minute.
5. Divide the omelet among the plates, top with the shrimp and broccoli and remaining scallion. Drizzle with the oyster sauce.
2. Put the eggs, green onion, ginger and soy sauce in a bowl and whisk just until combined.
3. Heat 1 tablespoon of the oil in a medium nonstick sauté pan over high heat. When the oil is hot and shimmering, add the shrimp and broccoli and season lightly with salt and pepper. Cook, stirring once or twice, until the shrimp are almost cooked through and the broccoli is bright green, 2-4 minutes. Add a splash of water to the pan if you need to to help the cooking. Remove the broccoli and shrimp to a plate.
4. Add the remaining oil to the same pan and reduce the heat to medium-high. When the oil is hot, pour in the egg mixture and let it set for a few seconds. Pull the egg away from the sides of the pan and tilt to fill with the space with more uncooked egg. After the omelet has set again, about another minute, fold the omelet in half with a heatproof spatula. Cook 1 more minute.
5. Divide the omelet among the plates, top with the shrimp and broccoli and remaining scallion. Drizzle with the oyster sauce.
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