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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4.5 30
I have made this recipe several times. I have followed the instructions to the letter and I must admit, it is good every time. friends and family adore it as well. Very Tasty and easy to make. This recipe has become a staple in my cooking arsenal. :) :) Highly Recommend This Recipe. item not reviewed by moderator and published
This was a great low-carb recipe with excellent flavor. Perfect! item not reviewed by moderator and published
This was sooooooooo good!!! My husband enjoyed this dish. Can't wait to make this dish again!! item not reviewed by moderator and published
Eggs aren't as tiresome when they are incredibly delicious! I've been living a low carb lifestyle for a while now and was having trouble with breakfast. Let me tell you these are some eggs I could wake up to very happily! This is actually a very nice dish for a brunch or a quick supper also. I used 2 cups of a cole slaw bag that was on sale for a dollar! I also used 1/2 a bag of frozen shrimp that was on sale for $4.99. So, not only was this delicious, it was less than a dollar per serving. item not reviewed by moderator and published
I have 2 recipes for the sauce. Sauce 1: 1 tsp cornstarch, 1 tsp sugar, 1 tsp vinegar, 2 1/2 Tbsp soy sauce, 1/2 C water. Combine all ingredients in small sauce pan. Cook stirring constantly until mixture boils. Continue cooking and stirring for 1- 2 minutes. Keep sauce warm while frying egg foo young mixture. Sauce 2: 1 Tbsp cornstarch, 1 Tbsp soy sauce, 1 tsp instant beef bouillon granules, 1 tsp sugar, 1 C cold water. Follow instructions above. item not reviewed by moderator and published
for the gravy: 1 jar of chicken gravy and 2 tablespoons of soy sauce, it's really good! item not reviewed by moderator and published
This recipe is wonderful. Just as good as local takeout, but healthier, faster, and cheaper! Still looking for a good brown gravy recipe...... item not reviewed by moderator and published
I didn't have any shrimp around, so I used some leftover roast pork instead. It was great and I think the recipe will adapt easily to beef, chicken, or pork. I was craving more veggies so I tossed in a handful of diced celery, frozen mixed veggies (green beans, carrots, peas, & corn), and mushrooms when I sauteed the onions. That addition made it not as low carb, but it was tasty. Instead of canola oil, I recommend using wok oil. It's available in the Asian foods in your grocery store. I think the mix of soybean, garlic, ginger, sesame, and onion oils is much lighter and better suited to preparing Asian dishes. I also used a packet of dry chicken gravy mix to whip up some of the traditional gravy. It was perfect. This is just about the best Egg Foo Young I've ever had and certainly easier and cheaper than getting Chinese takeout. I think this recipe would be excellent even without my additions. I've tried several other Egg Foo Young recipes that left me unimpressed. I think the garlic powder and soy sauce in this one make it heads above the rest! Mmm, I'm hungry just thinking about it again! item not reviewed by moderator and published
I like the gravy and cant seem to find a recipeb for it. can anyone help. I get 2 patties when I buy them from the restaurant but reheating the gravy just doesnt work I need to make more each time.Can anyone help with thwe gravy, mug59 item not reviewed by moderator and published
Simple to make. Tastes like regular Egg Foo Young. No sauce but the pancake is so flavorful it doesn't matter. Leftovers heat up great in the toaster oven. This is a staple of my low cal, good carb diet. item not reviewed by moderator and published
I used bagged coleslaw for the cabbage and added a tsp of both fish sauce AND sesame oil to ramp up the "asian" flavor. Also added a bit more shrimp than called for. Everyone loved this for a light supper with white rice. item not reviewed by moderator and published
I made this recipe last night for dinner with home-made fried rice as a side dish. My husband loved it and ate three portions. It took a little longer to make then the 20 min prep time but it was worth it. I have recently started to eat a gluten free diet and if you use La Choy soy sauce this recipe is gluten free. Most soy sauces have gluten. It was so delicious that I just ate the leftovers for breakfast. If you buy the cabbage already shredded in a bag it saves a lot of time. I am definitely going to make this again real soon - it is so much tastier and healthier then the Chinese restaurant version. item not reviewed by moderator and published
Hard to cook and seemed too "eggy" item not reviewed by moderator and published
This was bad, bad, BAD! So bad that not even the dog would eat it. item not reviewed by moderator and published
I have not had this in sooo many years and now to make it and have it be healthy was just great. I left out the shrimp but next time I make it I am going to make it with the shrimp. Served with the Schezuan veggies! item not reviewed by moderator and published
I love egg foo yung. This is a great way to eat it without guilt. I use whatever ingredients I have on hand, and it always turns out great. item not reviewed by moderator and published
I will never go back to the calorie loaded real egg foo young. Low carb all of the way!! item not reviewed by moderator and published
this was very good, I added sprouts and water chestnuts and a little sesame oil and ginger to the eggs pea pods. Any meat would be great (I had left over roast chopped small) my husband love it! item not reviewed by moderator and published
This was delicious, certainly satisfied my craving for Chinese food. The gloppy sauce you get from the take-out was so unnecessary with this fresh, flavorful recipe. I used savoy cabbage, scallions, and added a little grated fresh ginger to the egg mixture. item not reviewed by moderator and published
This was a great dish, especially since I haven't had Chinese since I started a low carb lifestyle! I am going to try variations, also. item not reviewed by moderator and published
I've made these several times with different meats. We love them, and you can add what ever you want. item not reviewed by moderator and published
Just fixed this with fish tonight. My husband lifted his eyebrows at first, but after tasting it loved it. You don't have to like Chinese to love this dish. This would be good with pork or chicken too if you don't like shrimp. Just great George, Thanks! item not reviewed by moderator and published
I had a problem flipping these over so they turned out to be more like omelets than pancakes, but they were very tasty! I liked them alot more than I thought I would. item not reviewed by moderator and published
I added a few bean sprouts and a little sesame oil to the canola and it was amazing. I have had egg foo young at chinese restaurants and it has a sauce over it with the meat in the sauce, so I sauteed a few beef strips with a few bean sprouts in a separate pan added some watered down soy sauce (about 1 to 1) and a NO-carb thickener like "Thick'n Thin" and I had my gravy to drizzle over the egg foo young. According to my calculations it only added 1 net carb to each serving. item not reviewed by moderator and published
Was a little nervous about the egg and shrimp combo...but gave it a try and my whole family loved it...even my boys!! I was suprised at how easy it was...I have never had any Egg Foo Young before...but this won't be the last!! item not reviewed by moderator and published
People who have any seafood allergy can subsitute the shrimp w/pork or if you are like me I use both! item not reviewed by moderator and published
I really like these, and so did my family. Their easy to make and very good. I thought the cabbage was just right. item not reviewed by moderator and published
A little less cabbage and this would be perfect. All in all it really hit the spot when I wanted some Chinese food. item not reviewed by moderator and published
Simple, Easy and GREAT!!! I made this along with the stir fry! Another hit with the family! Thanks again George! item not reviewed by moderator and published
This recipe needed dolling up. I added bean sprouts and used eggbeaters. Very good... item not reviewed by moderator and published
Egg Foo Young with Mushroom Gravy_011.tif

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Recipe courtesy of Food Network Kitchen