Shrimp Egg Foo Young

Total Time:
32 min
Prep:
20 min
Cook:
12 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
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.


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