Layers of soft eggs, tender shrimp, and delicate onion flavour, combined with a subtle hint of toasted sesame oil produce a hearty, satisfying, filling dish of Cantonese stir fry Shrimp & Eggs. You have got to give this a try.
These days I have been making a lot of dishes that I consider to be fast food my way. When I say fast food my way, I mean dishes that are made of a few ingredients, quick cooking, and not a lot of prep. This stir-fry shrimp and eggs checks all those boxes.
Weekends, like most of you, is when I have a bit of extra time to spend in the kitchen so I tend to make dishes that would take longer to prep and cook, and I’d often be making more than one thing. However, with these persistent high temperatures that sap your energy, I have been avoiding the kitchen as much as I can. Therefore, last weekend, this is what I cooked. The first day I had it with rice and the following day with fried green plantains, sliced pears, tomatoes and cucumbers. I thoroughly enjoyed my meals; while filling, they also felt light.
