Shrimp Egg Foo Yong (low Carb And Low Fat)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
• 2 remove from heat and drain off excess liquid and set the onions and cabbage to the side.
• 3 whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
• 4 using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
• 5 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 cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
• 7 flip them over and cook another 2 to 3 minutes until cooked through.
• 8 note: if the egg foo young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.