Shrimp Egg Foo Yong (Low Carb and Low Fat)

Recipe by Alan Leonetti
READY IN: 27mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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