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INGREDIENTS
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2 Servings
4 tablespoons canola oil
1/4 cup onions (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)
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METHODS
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1. Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender.
2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
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. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
7. Flip them over and cook another 2 to 3 minutes until cooked through.
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. |
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NUTRITIONAL INFORMATION PER SERVING (Calculated
for 1 serving)
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Calories 389
Calories from Fat 258 (66%)
Amount Per Serving %DV
Total Fat 28.7g 44%
Saturated Fat 6.6g 33%
Polyunsat. Fat 7.8g
Monounsat. Fat 11.1g
Trans Fat 0.0g
Cholesterol 634mg 211%
Sodium 1019mg 42%
Potassium 507mg 14%
Total Carbohydrate 11.3g 3% |
Dietary Fiber 3.0g 12%
Sugars 7.0g
Protein 22.7g 45%
Vitamin A 861mcg 17%
Vitamin B6 0.4mg 19%
Vitamin B12 1.9mcg 32%
Vitamin C 30mg 51%
Vitamin E 2mcg 7%
Calcium 126mg 12%
Magnesium 45mg 11%
Iron 3mg 21% |
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