Shrimp Egg Foo Yong (((Low Cal, Fat & Carb)))

1. 1

   Place 2 Tablespoons of oil in a large skillet and cook the onions and cabbage over medium-high heat until tender.

2. 2

   Remove from the heat, drain and set aside.

3. 3

   In a bowl, whisk the eggs and add soy sauce, salt, pepper, garlic powder, drained cabbage mixture and sliced bamboo shoots.

4. 4

   In a non-stick pan, over medium-high heat, add 2 Tablespoons oil and heat until oil is hot.

5. 5

   Ladle half of cabbage mixture into the hot pan, and then the other half of the cabbage mixture into the pan, as you would for 2 large pancakes and then sprinkle the diced shrimp evenly on top of each.

6. 6

   Cook about 3 minutes, or until the edges begin to brown and when jiggled, they slide in the pan.

7. 7

   Turn over and cook another 2 to 3 minites until cooked through.

8. 8

   NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.