Ingredients
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4 tablespoons canola oil
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1/4 cup onion (chopped)
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2 cups cabbage (shredded)
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6 eggs
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1 tablespoon soy sauce
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2 tablespoons sesame oil
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon fresh ground black pepper
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1 cup bean sprouts (pressed down firmly in cup)
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1 cup cooked small shrimp (or large dice medium)
Instructions
- 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.