Shrimp Egg Foo Yong (Low Carb and Low Fat)

• canola oil↗4 tablespoons
• onion↗1⁄4 cup

  chopped

• cabbage↗2 cups

  shredded

• eggs↗6
• soy sauce↗1 tablespoon
• sesame oil↗2 tablespoons
• garlic powder↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄8 teaspoon
• bean sprouts1 cup

  pressed down firmly in cup

• cooked small shrimp↗1 cup

  or large dice medium

Step-by-step instructions

1. 1

   Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.

2. 2

   Remove from heat and drain off excess liquid and set the onions and cabbage to the side.

3. 3

   Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.

4. 4

   Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.

5. 5

   Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each.

6. 6

   Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.

7. 7

   Flip them over and cook another 2 to 3 minutes until cooked through.

8. 8

   NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.