Shrimp Egg Foo Yong (Low Carb And Low Fat) - cooking recipe

Ingredients

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

Preparation

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.