Recipe by Alan Leonetti
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Top Review by Larry W.
Followed recipe almost exactly. Chopped up larger cooked shrimp and added to the mix before cooking. It is a keeper. I made a egg foo yong souce with chicken stock, soy sauce, ginger root, and cornstarch to pour over it. I will not look for any other recipe for this classic.
- 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 See How It's Made
- Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
- Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
- Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
- Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
- 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.
- Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
- Flip them over and cook another 2 to 3 minutes until cooked through.
- NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.