Shrimp Egg Foo Yong (Low Carb and Low Fat)

Alan Leonetti's Note:

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

• Total Time: 27 mins
• Prep Time: 15 mins
• Cook Time: 12 mins

Ingredients:

Servings: 2

• 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.

Reviews

[~Alyse~]

I really liked this recipe!! I did make a couple of changes... I added more onion, LOTS! And I added sriracha sauce... I do agree with the author, about finishing it in the oven. It is so much easier !!

[chefemmit]

We really liked this recipe. did add a little chopped celery with the onion and cabbage, and a tbls. of cornstarch to the eggs before cooking, tasted great! I also mixed a sm. amount of braggs amino acids with siracha and garlic, a splash of h2o, and voila! a sauce! ( I was missing the gravy)... I think some mushrooms would be great, and maybe some water chestnuts, too.

[robynherron]

This recipe is REALLY good! I am so glad I found it. The key is to let the patties cook until well done on the first side. Literally until they are able to slide around in the pan and are a wonderful deep golden color. I added some sliced baby bellas to my cabbage/onion mixture. Tastes BETTER than from the restaurant!