Shrimp Egg Foo Young

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Shrimp Egg Foo Young
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Place 2 tablespoons MCT oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
  2. Remove from heat, drain excess liquid, and reserve.
  3. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  4. Using a non-stick pan over medium-high heat, add 2 MCT oil and heat.
  5. 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.
  6. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
  7. Flip and cook another 2 to 3 minutes until cooked through.
  8. Garnish with scallions.
Recipe Notes

Modifications
NOTE: Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

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Shrimp Egg Foo Young

, , , , , , , , , , , ,
This content is for members only
Print Recipe
Shrimp Egg Foo Young
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
There is no Nutrition Label for this recipe yet.
Instructions
  1. Place 2 tablespoons MCT oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
  2. Remove from heat, drain excess liquid, and reserve.
  3. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  4. Using a non-stick pan over medium-high heat, add 2 MCT oil and heat.
  5. 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.
  6. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
  7. Flip and cook another 2 to 3 minutes until cooked through.
  8. Garnish with scallions.
Recipe Notes

Modifications
NOTE: Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes. Recipe Courtesy of George Stella on Food Network.com

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