SHRIMP EGG FOO YOUNG
A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.
Provided by Karen
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g
SHRIMP EGG FOO YOUNG
The gravy makes the difference in our Keto Egg Foo Young! A tasty omelette with delicious Asian- style vegetables. Low Carb and Keto friendly! Works well with pork or chicken in addition to the shrimp!
Provided by Joanie and Chris
Categories Small Plate
Time 25m
Number Of Ingredients 11
Steps:
- Cut the shrimp into four small pieces. Salt and pepper in a bowl.
- Slice the mushrooms, julienne the carrot, and chopped the broccoli florets into small pieces. Chop two green onions into small pieces.
- Add vegetables, five spice powder, and chopped shrimp to bowl with beaten eggs.
- Heat four tablespoons of olive oil in a small non-stick skillet over medium-low heat. Pour 1/3 of the mixture into the pan. Use a spatula to form the omelette into a smaller plate size. Cook for 5 minutes on one side. Flip the omelette and cook on the second side for 3 minutes until browned.
- Cook all of the gravy ingredients in a small saucepan over medium-low heat for 5 minutes until slightly reduced and thickened.
- Pour gravy over the plated omelette and top with 1 green onion stalk chopped on the bias. Serve hot.
Nutrition Facts : Calories 172.1 kcal, Carbohydrate 7.6 g, Protein 12.6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 327.4 mg, Sodium 368.3 mg, Fiber 1.4 g, Sugar 2 g, ServingSize 1 serving
SHRIMP EGG FOO YOUNG
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.
SHRIMP EGG FOO YOUNG
If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 8 patties (1 cup sauce).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
SHRIMP EGG FOO YONG (LOW CARB AND LOW FAT)
You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 27m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 384.1, Fat 28.1, SaturatedFat 6.7, Cholesterol 558, Sodium 1023.4, Carbohydrate 11.2, Fiber 3.2, Sugar 6, Protein 22.6
SHRIMP EGG FOO YONG (((LOW CAL, FAT & CARB)))
This is a WONDERFUL way to make this DELICIOUS dish as a VERY LOW CAL, VERY LOW CARB and VERY LOW FAT dish.
Provided by Alan Leonetti
Categories Chinese
Time 32m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373.1, Fat 35.6, SaturatedFat 4.3, Cholesterol 317.2, Sodium 525.2, Carbohydrate 3.4, Fiber 0.8, Sugar 1.9, Protein 10.8
SKILLET SHRIMP AND MUSHROOM EGG FOO YONG
Egg Foo Yong is typically deep-fried, but this version opts for cooking the mushroom and shrimp-studded omelette in a skillet.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the eggs in a bowl. Heat 1 tablespoon peanut oil in a medium nonstick ovenproof skillet over medium-high heat. Add the mushrooms and stir-fry 5 minutes. Stir in 1 teaspoon soy sauce. Transfer to the bowl with the eggs using a slotted spoon.
- Add the snap peas, ginger and half of the scallions to the skillet; stir-fry until crisp-tender, 1 to 2 minutes. Add the shrimp and 2 teaspoons soy sauce; cook 1 minute. Add to the bowl with the eggs.
- Whisk 1/4 cup water, the broth, cornstarch and the remaining 2 teaspoons soy sauce. Wipe out the skillet. Add 1 tablespoon peanut oil and the remaining scallions; stir-fry 30 seconds. Add the broth mixture, reduce the heat to medium low and simmer, whisking, until thick, 2 minutes. Stir in the sesame oil. Transfer to a bowl and cover.
- Wipe out the skillet. Increase the heat to medium. Add the remaining 1 tablespoon peanut oil and the egg mixture; cook, undisturbed, 5 minutes. Broil until set, 5 minutes. Serve with the rice and sauce.
Nutrition Facts : Calories 691 calorie, Fat 44 grams, SaturatedFat 9 grams, Cholesterol 93 milligrams, Sodium 1168 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 29 grams
LOW CARB SHRIMP CASSEROLE
Make and share this Low Carb Shrimp Casserole recipe from Food.com.
Provided by wngammill
Categories < 30 Mins
Time 30m
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 410.
- Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood Seasoning a small amount of boiling water (I add lots of the seasoning, more than what's mentioned, but I leave most of it in the water--its up to you.).
- Heat 1Tbsp of Olive Oil, then add onions, zucchini and peppers. Allow them to cook until soft, but not mushy (sorry, don't know the correct terminology--aldente?).
- Add Alfredo Sauce to pan with veggies.
- Shrimp should be done now. Peel Shrimp, and take a few (1-2) bbtablespoons of broth and add that to the Alfredo sauce and peppers.
- Pour Alfredo, veggies and shrimp into a casserole dish.
- Beat eggs along with egg beaters and pour on top. Using fork to lightly mix with the rest of the casserole (or 2 regular eggs, but not egg beaters only, it will be runny) .
- Top with cheese (I mix a little full fat with low fat, I think it tastes better and melts better--I don't care about the fat--sue me) and other seasonings of your choice--I used salt, pepper, thyme.
- Cook for 10-15 minutes until mostly firm--allowing it to cool will set it -- .
Nutrition Facts : Calories 90.1, Fat 4.3, SaturatedFat 1.4, Cholesterol 98.9, Sodium 384.9, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 9.9
SHRIMP EGG FOO YONG
Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!
Provided by Sweetiebarbara
Categories Asian
Time 1h45m
Yield 10 cakes, 6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 248.6, Fat 11, SaturatedFat 2.6, Cholesterol 272.6, Sodium 637.9, Carbohydrate 18.2, Fiber 2.5, Sugar 5.4, Protein 19.7
EGG FOO YOUNG
This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.
Provided by sal
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
- Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.
Nutrition Facts : Calories 238.6 calories, Carbohydrate 7.7 g, Cholesterol 461.6 mg, Fat 12.1 g, Fiber 1.3 g, Protein 25.4 g, SaturatedFat 3.3 g, Sodium 1312.7 mg, Sugar 3.9 g
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