Ingredients
-
4
-
3
-
1/8
-
1
-
1 1/2
-
1/4
-
1/8
-
1
-
1/8
-
1/4
-
-
-
-
-
Directions
Shrimp Egg Foo Yong (((Low Cal, Fat & Carb))), This is a WONDERFUL way to make this DELICIOUS dish as a VERY LOW CAL, VERY LOW CARB and VERY LOW FAT dish., I can’t believe how well it came out. I loved the crunch of the bamboo shoots.. my mother loved it as well. good job., This is a WONDERFUL way to make this DELICIOUS dish as a VERY LOW CAL, VERY LOW CARB and VERY LOW FAT dish.
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Steps
|
1
Done
|
Place 2 Tablespoons of Oil in a Large Skillet and Cook the Onions and Cabbage Over Medium-High Heat Until Tender. |
|
2
Done
|
Remove from the Heat, Drain and Set Aside. |
|
3
Done
|
in a Bowl, Whisk the Eggs and Add Soy Sauce, Salt, Pepper, Garlic Powder, Drained Cabbage Mixture and Sliced Bamboo Shoots. |
|
4
Done
|
in a Non-Stick Pan, Over Medium-High Heat, Add 2 Tablespoons Oil and Heat Until Oil Is Hot. |
|
5
Done
|
Ladle Half of Cabbage Mixture Into the Hot Pan, and Then the Other Half of the Cabbage Mixture Into the Pan, as You Would For 2 Large Pancakes and Then Sprinkle the Diced Shrimp Evenly on Top of Each. |
|
6
Done
|
Cook About 3 Minutes, or Until the Edges Begin to Brown and When Jiggled, They Slide in the Pan. |
|
7
Done
|
Turn Over and Cook Another 2 to 3 Minites Until Cooked Through. |
|
8
Done
|
Note: If the Egg Foo Young Becomes Brown Too Quickly, Finish It by Baking in a Preheated 350 Degree Oven For a Few Minutes. |
