Ingredients
-
4
-
1/4
-
2
-
6
-
1
-
2
-
1/2
-
1/4
-
1/8
-
1
-
1
-
-
-
-
Directions
Shrimp Egg Foo Yong (Low Carb and Low Fat), You will never know that this is low carb and low fat It is just as good and even better than any other recipe , 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!, Fabulous! I cut the oil back further and I’m pleased with this dish Made the sauce to accompany This is a keeper!
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Steps
|
1
Done
|
Place 2 Tablespoons Oil in Large Skillet, and Cook Onions and Cabbage Over Medium-High Heat Until Tender. |
|
2
Done
|
Remove from Heat and Drain Off Excess Liquid and Set the Onions and Cabbage to the Side. |
|
3
Done
|
Whisk Eggs in a Bowl and Mix in Soy Sauce, Sesame Oil, Spices, Onion and Cabbage Mixture, and Sprouts. |
|
4
Done
|
Using a Non-Stick Pan Over Medium-High Heat, Heat the Remaining 2 Tablespoons of Oil. |
|
5
Done
|
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
Done
|
Cook For About 3 Minutes, or Until Edges Begin to Brown, and When Jiggled, They Slide in the Pan. |
|
7
Done
|
Flip Them Over and Cook Another 2 to 3 Minutes 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. |
