Shrimp Egg Foo Young

By Floridaberry

5 star

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 diced medium cooked shrimp
• 2 tablespoons green onion tops, sliced, for garnish.

Preparation

Step 1

Place 2 tablespoons vegetble 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.

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

Sauce: 2 cups water
2 tablespoons soy sauce
2 or 3 teaspoons chicken
boullion
3 or 4 Tablespoons flour

Bring water to boil. Add soy and chicken boullion then add flour to thicken.