Shrimp egg foo young

Delight in the flavors of this delectable Shrimp Egg Foo Young salad recipe. Packed with fresh ingredients and Asian-inspired taste, it's a culinary masterpiece!

Ingredients:

• 4 tablespoons canola oil
• 1/4 cup yellow onion, chopped
• 2 cups shredded cabbage
• 6 eggs
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup sliced bamboo shoots
• 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
• 2 tablespoons green onion tops, sliced, for garnish

Instructions:

1. Heat up a large pan with 2 tablespoons of vegetable oil. Sauté onions and cabbage over medium-high heat until they are tender. Once done, remove from the heat, drain any excess liquid, and set aside for later use.
2. In a bowl, beat the eggs and combine them with soy sauce, spices, the drained cabbage mixture, and bamboo shoots.
3. In a non-stick pan over medium-high heat, warm up 2 tablespoons of vegetable oil. Pour around 4 ounces of the cabbage mixture into the pan, similar to making pancakes, and evenly sprinkle small shrimp on top. Cook for approximately 3 minutes, or until the edges turn golden brown and the mixture moves easily in the pan when shaken. Flip it over and cook for an additional 2 to 3 minutes until it is fully cooked. Garnish with chopped scallions.

Summary:

• Calories: 945 kcal
• Fat: 81 g
• Protein: 38 g
• Carbs: 18 g
• Potassium: 968 mg
• Magnesium: 69 mg