Recipe courtesy of George Stella
Episode: Low Carb Chinese
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Shrimp Egg Foo Young
Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Total:
32 min
Prep:
20 min
Cook:
12 min
Yield:
4 servings
Level:
Intermediate

Nutrition Info

Ingredients

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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