EatSmart Recipes Scrambled Egg White with Spinach and Shrimps "3 Less" and "More Fruit and Vegetables" Dish | Ingredients to serves 4 | | Egg White | 8 pieces | | Peeled Shrimp | 60 g (about 1 and 1/2 taels) | | Soaked Dried Scallop | 1-2 pieces | | Spinach | 150 g (about 4 taels) | | Starch | 1 tablespoon | | Seasonings | | Fine Salt | 1/2 teaspoon | | Ground White Pepper | For taste | | Canola Oil | 1 tablespoon | | Thickenings | | Chicken Stock | 100 ml (about 1/2 cup) | | Rinsed Chinese Wolfberries | 5 g (about 1 tablespoon) | | Fine Salt | 1/2 teaspoon | | Mixture of Starch and Water | 2 teaspoons starch mix with 2 tablespoons water | Cooking Method - Blanch shrimps until done, set aside.
- Cook spinach in water, strain and chop finely (can use blender to make), set aside.
- Beat 4 egg white, mix well with peeled shrimp, soaked dried scallop, 1/4 tsp fine salt and some ground white pepper, set aside (Part 1 Ingredient).
- Beat 4 egg white, mix well with finely chopped spinach, 1/2 tbs starch, 1/4 tsp fine salt and some ground white pepper, set aside (Part 2 Ingredient).
- Heat the wok with 1/2 tbs of oil, add and sauté the part 1 mixed ingredients until done, place onto a plate.
- Heat the wok with 1/2 tbs of oil, add and sauté the part 2 mixed ingredients until done, place onto the same plate as cooking method 5.
- Cook the thickenings and pour over the plate.
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