Shrimp Egg Foo Yong Low Carb And Low Fat Recipes

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.

Steps:

• Place 2 tablespoons vegetable 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.

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.

Steps:

• Place 2 Tablespoons of oil in a large skillet and cook the onions and cabbage over medium-high heat until tender.
• Remove from the heat, drain and set aside.
• In a bowl, whisk the eggs and add soy sauce, salt, pepper, garlic powder, drained cabbage mixture and sliced bamboo shoots.
• In a non-stick pan, over medium-high heat, add 2 Tablespoons oil and heat until oil is hot.
• Ladle half of cabbage mixture into the hot pan, and then the other half of the cabbage mixture into the pan, as you would for 2 large pancakes and then sprinkle the diced shrimp evenly on top of each.
• Cook about 3 minutes, or until the edges begin to brown and when jiggled, they slide in the pan.
• Turn over and cook another 2 to 3 minites 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.

Steps:

• Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
• In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
• Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
• Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
• In a wok, put peanut oil and Fire oil and heat.
• Sauté celery and onions.
• Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
• Remove from heat and oil, and put aside to drain.
• Beat the eggs and whites.
• Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
• Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
• Sauté on each side until golden, turning only once.
• Set each pancake on paper towel to drain, until all are done.
• Place pancakes in serving dish and pour hot sauce over them.
• Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.

Steps:

• In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Steps:

• EGG FOO YONG:.
• Beat eggs, stir in salt, pepper & sherry.
• Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
• Remove from heat and cool.
• When cool stir into egg mixture.
• Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
• SAUCE:.
• Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.