Shrimp Egg Foo Young

Name: Shrimp Egg Foo Young
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

11 ingredients

9 steps

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

Directions

1

Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
2

Remove from heat, drain excess liquid, and reserve.
3

Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
4

Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat.
5

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.
6

Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
7

Flip and cook another 2 to 3 minutes until cooked through.
8

Garnish with scallions.
9

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.