1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 cup peeled, cooked shrimp
1 tablespoon sherry or water
1 tablespoon soy sauce
1 scallion, green and white parts, thinly sliced
Heat the oil in a skillet over moderate heat. Add the garlic and ginger and saute 1 minute. Add the shrimp and sauté 1 minute.
Beat the eggs, sherry, and soy sauce together and add to the skillet. Cook, stirring frequently, for 3 to 5 minutes, until eggs are done to the degree you prefer. Sprinkle with sliced scallion. Serve immediately.
Serves 4 to 6.
Back to Breakfast