Ingredients for Shrimp Egg Foo Yong Low Carb And Low Fat
- Canola Oil
- Onion
- 1 cup shredded cabbage
- 6 large eggs
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Garlic Powder
- Salt
- Fresh Ground Black Pepper
- Bean Sprouts
- Small Shrimp
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How to Make Shrimp Egg Foo Yong Low Carb And Low Fat
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 1/2 medium onion, thinly sliced, and 1 cup shredded cabbage. Cook until tender, about 5-7 minutes.
- Remove the onion and cabbage from the skillet. Drain off any excess liquid and set aside.
- In a large bowl, whisk together 6 large eggs, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, 1/4 teaspoon garlic powder, and the cooked onion and cabbage mixture. Gently stir in 1/2 cup bean sprouts.
- Heat the remaining 2 tablespoons of oil in a non-stick skillet or griddle over medium-high heat.
- Pour approximately 1/2 cup of the egg mixture into the hot skillet for each pancake. Evenly distribute 2 ounces of cooked shrimp (about 1/4 cup) over the top of each pancake.
- Cook for 3 minutes, or until the edges are lightly browned and the pancake easily slides in the pan when gently jiggled.
- Flip and cook for another 2-3 minutes, or until cooked through and golden brown.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
23g
Fat
33g
Carbs
3g
