Shrimp Egg Foo Yong (Low Carb and Low Fat) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 2 |
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You will never know that this is low carb and low fat. It is just as good and even better than any other recipe. 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) |
Directions:
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.
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