Eggs Fooyoung with Shrimp
This recipe is diabetic friendly, being low in carbohydrates. You can make it lower in fat by reducing the oil by half, and using 1-1/2 cups Egg Beaters egg substitute for the 6 whole eggs.
1 can(s)bean sprouts *or*
2 cfresh bean sprouts
2 Tbsppeanut oil, divided
1 tspfresh minced gingerroot
6chopped green onions
1stalk celery, thinly sliced
2 can(s)tiny shrimp, well drained
6well beaten eggs
1 tspsea salt
1/2 tspfresh ground black pepper
How to Make Eggs Fooyoung with Shrimp
- Rinse and drain the bean sprouts. Heat 1 tablespoon of the oil in a medium skillet and stir-fry the gingerroot, green onions, and celery until translucent and crisp. Stir in the shrimp and heat through. Remove from skillet to a bowl and stir in the bean sprouts. Wipe skillet clean.
- Beat the eggs together with the salt and pepper, then combine the cooked bean sprout mixture with the eggs.
- Heat the remaining 1 tablespoon of oil in the skillet. Drop the egg mixture into the skillet to form small patties. Fry until golden brown on both sides, turning only once.
- Serve with soy sauce, tamari, or oyster sauce, or your favorite Asian-style sauce.