SHRIMP EGG FOO YOUNG CALORIES RECIPES

SHRIMP EGG FOO YOUNG RECIPE | ALLRECIPES

Shrimp Egg Foo Young Recipe | Allrecipes image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories World Cuisine Asian Chinese

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 8 patties

Number Of Ingredients 11

Ingredients

4 eggs
8 ounces fresh bean sprouts
? cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Steps:

Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Nutrition Facts : Calories 227.4 calories, CarbohydrateContent 15 g, CholesterolContent 248.4 mg, FatContent 12.3 g, FiberContent 1.4 g, ProteinContent 15.4 g, SaturatedFatContent 2.7 g, SodiumContent 597.8 mg, SugarContent 9.3 g

SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT) RECIPE ...

Shrimp Egg Foo Yong (Low Carb and Low Fat) Recipe ... image

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

Total Time 27 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons canola oil
1/4 cup onion (chopped)
2 cups cabbage (shredded)
6 eggs
1 tablespoon soy sauce
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup bean sprouts (pressed down firmly in cup)
1 cup cooked small shrimp (or large dice medium)

Steps:

Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
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.
Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
Flip them over and cook another 2 to 3 minutes until cooked through.
NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Nutrition Facts : Calories 384.1, FatContent 28.1, SaturatedFatContent 6.7, CholesterolContent 558, SodiumContent 1023.4, CarbohydrateContent 11.2, FiberContent 3.2, SugarContent 6, ProteinContent 22.6

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