Shrimp Egg Foo Young

Ingredients

• Canola oil

  4 tbsp or 56g

• Onions

  Yellow, sauteed

  ¼ cup chopped or 22g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Egg

  Whole, fresh eggs

  7 large or 350g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Onions

  Young green, tops only

  2 tbsp or 12g

• Vienna sausage

  Canned, chicken, beef, pork

  3 sausage or 48g

Directions

1. Place 2 tbsp vegetable oil in a large pan and cook onions and cabbage over medium-high heat just until tender, about 5-7 minutes. Remove from heat, drain excess liquid, and reserve.
2. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and chopped green onions.
3. Using a non-stick pan over medium-high heat, add remaining 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 sausage 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.
4. If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.
5. Recipe inspired by: http://www.foodnetwork.com/recipes/shrimp-egg-foo-young-recipe.html

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• Paleo Chinese Egg Foo Young
• Prawn and Beansprout Omelet
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• Prawn and Noodle Stir-fry
• Shrimp Un-Fried Rice
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