Shrimp Egg Foo Yong (Low Carb and Low Fat)
photo by robynherron
- Ready In:
- 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)
- 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.
Questions & Replies
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I just made this tonight and it was very good. Served it over cauliflower rice - frozen in steamer bag, which makes a nice soft rice. I also made the sauce to go over it. My big concern with this recipe is that the calorie information in the nutrition section is WAY off. Just the oil and eggs alone in this recipe come to over 1000 calories. That's without the vegetables and shrimp. The recipe submitter needs to refigure that and make the change!
MMMMM! This was my first time making AND eating egg foo young. My husband always orders it for take out so I thought I'd give homemade a try. I used canned chicken breast, drained, instead of shrimp and chopped water chestnuts instead of the bean sprouts. Also used fresh garlic. I made 2 versions of this: one with regular eggs for hubby (turned out great!) and mine with only Egg Beaters. It wasn't the prettiest but it tasted AWESOME. I also didn't use any oil but some non-stick spray in the pan for mine, to keep the fat down. I will definately be making this one again.
I took the basic recipe and made a few changes - water chestnuts instead of bean sprouts, fresh garlic instead of powder, diced chicken instead of shrimp. I also added toasted sesame oil, gingered rice vinegar and a little chili garlic sauce to the egg mixture. Then I forgot to drain the vegetables, so I couldn't flip it, I had my burner too hot so it got pretty brown on the bottom, and I ended up with kind of a scrambled egg mess. No matter, it tasted great! After a few bites I decided some cashews were in order. I loved this and have more shredded cabbage waiting in the fridge. A word of warning - if you are eating this alone, be prepared to sleep alone.
RECIPE SUBMITTED BY
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.