| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 32 min |
| Prep: | 20 min |
| Cook: | 12 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 279 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
| Calories | 279 calorie |
| Total Fat | 22 grams |
| Saturated Fat | 3 grams |
| Carbohydrates | 3 grams |
| Dietary Fiber | 1 grams |
Reviews
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.
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!