Shrimp Egg Foo Yong Low Carb And Low Fat Recipes

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SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

The gravy makes the difference in our Keto Egg Foo Young! A tasty omelette with delicious Asian- style vegetables. Low Carb and Keto friendly! Works well with pork or chicken in addition to the shrimp!

Provided by Joanie and Chris

Categories     Small Plate

Time 25m

Number Of Ingredients 11

6 Eggs (beaten)
2 Mushrooms (sliced)
1/4 cup Broccoli florets
1 Carrot (thinly julienned)
3/4 pound Shrimp (16-20, peeled, deveined)
3 Green onions (chopped)
1/4 teaspoon Chinese five spice
1/2 cup Beef broth
2 teaspoons Coconut aminos
2 teaspoons Arrow root powder
1 teaspoon Sesame oil

Steps:

  • Cut the shrimp into four small pieces. Salt and pepper in a bowl.
  • Slice the mushrooms, julienne the carrot, and chopped the broccoli florets into small pieces. Chop two green onions into small pieces.
  • Add vegetables, five spice powder, and chopped shrimp to bowl with beaten eggs.
  • Heat four tablespoons of olive oil in a small non-stick skillet over medium-low heat. Pour 1/3 of the mixture into the pan. Use a spatula to form the omelette into a smaller plate size. Cook for 5 minutes on one side. Flip the omelette and cook on the second side for 3 minutes until browned.
  • Cook all of the gravy ingredients in a small saucepan over medium-low heat for 5 minutes until slightly reduced and thickened.
  • Pour gravy over the plated omelette and top with 1 green onion stalk chopped on the bias. Serve hot.

Nutrition Facts : Calories 172.1 kcal, Carbohydrate 7.6 g, Protein 12.6 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 327.4 mg, Sodium 368.3 mg, Fiber 1.4 g, Sugar 2 g, ServingSize 1 serving

LOW-CARB LOW-CAL EGG FOO YUNG



Low-Carb Low-Cal Egg Foo Yung image

How nice to have a fast easy dish for those times when you're tired. T his is a no carb dinner(except for cornstarch) and low cal--excellent choice!

Provided by pressurecooker

Categories     Breakfast

Time 15m

Yield 3 CUPS, 6 serving(s)

Number Of Ingredients 7

4 large eggs, beaten
1 (14 ounce) can Chinese vegetables, drained
1/4 cup oil (for frying)
2 green onions, chopped (to garnish) (optional)
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon cornstarch

Steps:

  • Heat oil in skillet.
  • Mix eggs and vegetables.
  • Pour about 1/4 cup mixture in pan as to make a small 3" omelet; fry till golden brown. Make as many as needed or can save some mixture for later.
  • Cover with sauce and can garnish with chives or chopped green onion.
  • ***For Sauce.
  • Mix the cornstarch,soy sauce,and broth well and heat till thick on stove or cook in microwave for about 2-3 minutes, stirring every minute.

Nutrition Facts : Calories 140.2, Fat 12.5, SaturatedFat 2.2, Cholesterol 141.1, Sodium 477.4, Carbohydrate 1.8, Fiber 0.1, Sugar 0.4, Protein 5.2

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

A recipe making egg foo young patties and a delicious sauce to put on top. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red '66 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. Hope you enjoy it too! To serve, place egg patty over steamed rice and put the sauce on top.

Provided by Karen

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 eggs
8 ounces fresh bean sprouts
⅓ cup thinly sliced green onions
1 cup cooked small shrimp
¼ teaspoon garlic powder
2 tablespoons vegetable oil
3 cups chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce

Steps:

  • Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
  • Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 15 g, Cholesterol 248.4 mg, Fat 12.3 g, Fiber 1.4 g, Protein 15.4 g, SaturatedFat 2.7 g, Sodium 597.8 mg, Sugar 9.3 g

KETO EGG FOO YOUNG



Keto Egg Foo Young image

Fresh veggies and ham are sauteed with ginger, then folded into beaten eggs and cooked up like little omelets. Use bacon or chicken, or any meat you prefer. Serve with soy sauce, if desired.

Provided by Carol Irwin Cameron

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 8

Number Of Ingredients 10

3 teaspoons vegetable oil, divided
1 slice fresh ginger root, minced
6 green onions, chopped
1 stalk celery, sliced
2 cups bean sprouts
2 mushrooms, sliced
1 green bell pepper, chopped
¼ cup chopped cooked ham
1 teaspoon salt
6 eggs, beaten

Steps:

  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.
  • In a large bowl combine beaten eggs and vegetable mixture.
  • Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown on each side. Repeat with remaining egg mixture.

Nutrition Facts : Calories 93.6 calories, Carbohydrate 3.5 g, Cholesterol 141.9 mg, Fat 6.3 g, Fiber 1 g, Protein 6.5 g, SaturatedFat 1.7 g, Sodium 404.1 mg, Sugar 1.7 g

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
  • 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.

EGG FOO YOUNG WITH SHRIMP



Egg Foo Young With Shrimp image

I got this recipe off of cooks.com a few years back. It is so easy to make and taste delicious. You can adjust the amounts of all the ingredients to your own liking.

Provided by Catnip46

Categories     Weeknight

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 (8 ounce) packages small cooked shrimp
1 stalk celery, slivered
0.5 (16 ounce) bag Chinese vegetables
3 tablespoons green onions, chopped
1 (8 ounce) can water chestnuts, slivered
1/3 cup mushroom, sliced
6 eggs
1/2 teaspoon salt
1/3 cup corn oil
1 1/2 cups water
3 tablespoons cornstarch
1 tablespoon soy sauce
3 bouillon cubes

Steps:

  • Mix shrimp, vegetables and mushrooms.
  • Beat eggs and salt until fluffy.
  • Combine with shrimp mixture.
  • Heat oil in a skillet.
  • Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side.
  • Drain on absorbent paper.
  • Serve with sauce and rice.
  • FOO YOUNG SAUCE.
  • Boil 1 1/2 cups water with 3 TB cornstarch in a small saucepan.
  • Add 1 TB soy sauce and 3 bouillon cubes.
  • Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.

SHRIMP EGG FOO YOUNG



Shrimp Egg Foo Young image

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. -Quimberley Rice, Decatur, Georgia

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 8 patties (1 cup sauce).

Number Of Ingredients 14

1 cup chicken broth
1 tablespoon oyster sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon cornstarch
1/4 cup cold water
EGG FOO YOUNG:
8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3 cup coarsely chopped fresh mushrooms
1/2 cup bean sprouts
1 green onion, sliced
3 tablespoons canola oil, divided
8 large egg whites
1 tablespoon reduced-sodium soy sauce
Black and white sesame seeds, optional

Steps:

  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm., In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture., In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.

Nutrition Facts : Calories 115 calories, Fat 7g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 477mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

SHRIMP EGG FOO YONG



Shrimp Egg Foo Yong image

Slowly I am posting my recipes. When I got to this particular recipe, I asked my (now grown) son if he had liked it as a child. He said he remembered it, but could not remember if he liked it or not. Then he read the recipe... "Oh yeah, I remember it now, yes! Can you make it again?" I know it is a wonderful recipe. I have added my skills as a more experienced cook, and the skills of my husband's cooking to the directions. I just made this tonight, after a number of years, and it did take forever! First I got out all the equipment I needed and then did all the chopping and hacking--that is a long job! Then I started the rice. I found that if I did the pancakes one at a time in the wok, they were in perfect circles. Next time, I will keep them warm in the oven on a low temperature, or in the warming oven of the wood stove! My efforts were well appreciated. This is one of those "only once a year" type recipes! All the vegetables, and some of the ingredients are optional--use what you like best--this is just what we like. I revised my recipe to add the eggs to the wok first, then add the shrimp/vegetable mixture. I had frozen the leftover sauce and shrimp/vegetable mixture the last time I made it. Last night we had leftover rice, that I reheated in the microwave, sauce reheated on the stove top (I needed to whisk it to make it smooth), and I beat the eggs for the mixture. It took about 15 minutes to make dinner... and it was really good!

Provided by Sweetiebarbara

Categories     Asian

Time 1h45m

Yield 10 cakes, 6 serving(s)

Number Of Ingredients 19

2 cups fish stock or 2 cups chicken stock
1 1/2 tablespoons cornstarch
1 tablespoon oyster sauce (optional)
1/4 cup low sodium soy sauce
1 teaspoon sesame oil (optional)
1 teaspoon sugar
1 teaspoon fish sauce (optional)
2 tablespoons peanut oil
1 teaspoon fire oil (Mongolian) (optional)
1/2 cup celery (diced)
1/4 cup onion (minced)
8 ounces shrimp (small to medium, raw)
1/2 cup shiitake mushroom (or other mushrooms of your choice)
1 cup bean sprouts
1 (8 ounce) can water chestnuts (thinly sliced)
1/2 cup bamboo shoot
3 spring onions (sliced in small rings)
6 eggs
2 egg whites

Steps:

  • Rinse and drain in colander bean sprouts, water chestnuts, and bamboo shoots.
  • In sauce pan, mix corn starch with 1/4 cup of stock, then add remaining stock.
  • Cook over medium to high heat, adding oyster sauce, soy sauce, sesame oil, sugar, and fish sauce.
  • Bring to simmer until sauce thickens, then turn heat down to only keeping it hot.
  • In a wok, put peanut oil and Fire oil and heat.
  • Sauté celery and onions.
  • Add shrimp and mushrooms, sauté just until shrimp start to turn pink.
  • Remove from heat and oil, and put aside to drain.
  • Beat the eggs and whites.
  • Dip about 1 to 2 ounces of egg mixture into wok (if it does not still have the oil, add more and make sure it is hot before adding mixture).
  • Add a scant 1/4 cup drained shrimp and vegetables, including spring onions.
  • Sauté on each side until golden, turning only once.
  • Set each pancake on paper towel to drain, until all are done.
  • Place pancakes in serving dish and pour hot sauce over them.
  • Serve with hot rice, a fruit salad, and hot tea, or sake, if you are so inclined.

Nutrition Facts : Calories 248.6, Fat 11, SaturatedFat 2.6, Cholesterol 272.6, Sodium 637.9, Carbohydrate 18.2, Fiber 2.5, Sugar 5.4, Protein 19.7

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