1. Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender. 2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side. 3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts. 4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil. 5. 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. 6. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan. 7. Flip them over and cook another 2 to 3 minutes until cooked through. 8. NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
