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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
3. 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.
4. 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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