Main Ingredients:
Egg Whites: 6; Shrimp: 1/2 cup.
Additional Ingredients:
Persian Cucumber: 4.
Seasonings:
Salt: 1/2 tsp; Chicken Bouillon Powder: 1/4 tsp; Cooking Wine: 1 tsp; Cornstarch: 1 tsp; Corn Oil: 1.5 tbsp.
Taste: Light; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Easy.
Steps for Cooking Scrambled Egg Whites with Shrimp
Thaw the shrimp, marinate with cooking wine and cornstarch for 15 minutes to remove the fishy smell.
Wash and cut the Persian cucumber in half, then slice it.
Mix salt and chicken bouillon powder with egg whites.
Heat the oil in a wok, stir-fry the shrimp until slightly discolored, about 5-6 minutes cooked.
Add the sliced Persian cucumber and stir-fry until slightly cooked.
Add the egg whites and stir until the egg whites solidify.
Lightly stir until the egg whites solidify and serve.
