Name: Shrimp Egg Foo Young
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H32M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 4 tablespoons canola oil; 1/4 cup yellow onion, chopped; 2 cups shredded cabbage; 6 eggs; 1 tablespoon soy sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1/4 cup sliced bamboo shoots; 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp; 2 tablespoons green onion tops, sliced, for garnish

Directions

Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve.
Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

Cook’s Note

If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

Shrimp Egg Foo Young

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