Shrimp & Egg Stir-Fry (Fitness)
虾仁滑蛋（健身版） · High-Protein · Fitness · Quick
Ingredients
- shrimp — 250 g, peeled
- eggs — 4 large
- cooking oil — 1.5 tbsp
- salt — 1/2 tsp
- white pepper — 1/4 tsp
- scallions — 1 stalk, chopped
- cornstarch — 1 tsp mixed with 1 tbsp water
Steps (beginner-friendly)
- Pat the shrimp dry and toss with 1/4 tsp salt and the cornstarch water; this keeps them silky.
- Beat the eggs with 1/4 tsp salt and white pepper until uniform.
- Heat 1 tbsp oil in a pan over medium heat and cook the shrimp 1-2 minutes per side until pink; remove.
- Wipe the pan, add the remaining oil over medium-low heat, and pour in the eggs.
- Stir slowly with a spatula for 1-2 minutes until the eggs form soft, glossy curds that are still slightly runny.
- Return the shrimp and toss gently 30 seconds; the residual heat finishes the eggs.
- Sprinkle scallions and serve immediately.
Tip: Low heat and early removal are the whole trick: silky eggs cook fully from leftover heat.
Don't know what to cook tonight?
Snap a photo of your fridge — we'll match it with 80 Chinese recipes you can make in 30 minutes.
Scan my fridge →