Shrimp Egg Foo Young Recipe

Name: Shrimp Egg Foo Young
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 1/4 cup yellow onion, chopped; 2 cups shredded cabbage; 6 eggs; 1 tablespoon soy sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup sliced bamboo shoots; 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp; 2 tablespoons green onion tops, sliced, for garnish

Servings: persons

4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

1
Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
2
Remove from heat, drain excess liquid, and reserve.
3
Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
4
Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat.
5
Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each.
6
Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
7
Flip and cook another 2 to 3 minutes until cooked through.
8
Garnish with scallions.
9
Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

389

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 yellow onion, chopped, 2 cups shredded cabbage, 6 eggs, and more.

Yes, Shrimp Egg Foo Young 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 Young

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