Shrimp Egg Foo Yong (Low Carb And Low Fat) Recipe

Name: Shrimp Egg Foo Yong (Low Carb And Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 1/4 cup onion (chopped); 2 cups cabbage (shredded); 6 eggs; 1 tablespoon soy sauce; 2 tablespoons sesame oil; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1 cup bean sprouts (pressed down firmly in cup); 1 cup cooked small shrimp (or large dice medium)

Servings: persons

4 tablespoons canola oil
1/4 cup onion (chopped)
2 cups cabbage (shredded)
6 eggs
1 tablespoon soy sauce
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup bean sprouts (pressed down firmly in cup)
1 cup cooked small shrimp (or large dice medium)

1
Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
2
Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
3
Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
4
Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
5
Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.
6
Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
7
Flip them over and cook another 2 to 3 minutes until cooked through.
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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons canola oil, 1/4 cup onion (chopped), 2 cups cabbage (shredded), 6 eggs, and more.

Yes, Shrimp Egg Foo Yong (Low Carb And Low Fat) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Egg Foo Yong (Low Carb And Low Fat)

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