Shrimp Egg Foo Young
Calories 230 (43% from fat)
Fat 11 gram
Saturated Fat 1.6 gram
Trans Fat 0 gram
Cholesterol 86 mg.
Sodium 1371 mg.
Carb. 7 gram
Fiber 0.5 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 24 gram
Ingredients
1/4 cup cold water
1 Tbsp. cornstarch
1 cup reduced-sodium chicken broth
1 Tbsp. oyster sauce
1 Tbsp. reduced-sodium soy sauce
3 Tbsp. olive oil, divided
8 ounces uncooked shrimp, peeled and deveined
1 cup fresh mushrooms, chopped
1/2 cup bean sprouts
2 Tbsp. green onion, chopped
10 large egg whites
1 Tbsp. reduced-sodium soy sauce
OPTIONAL
Black and White Sesame Seeds
Craving Chinese takeout but not the extra calories? These egg white patties are loaded with succulent shrimp and fresh veggies, then drizzled with a savory homemade sauce.
This healthier spin uses only egg whites and cuts down on sodium without sacrificing that authentic flavor you love.
Pair with cauliflower rice for a complete meal that satisfies your takeout cravings while keeping your health goals on track.
This recipe is a little higher in fat. If you're on a low-fat diet, you might consider another option.
1. Mix the water and cornstarch in a small bowl. Set aside.
2. Combine the chicken broth, oyster sauce and soy sauce in a small saucepan and bring to a boil.
3. Slowly stir the cornstarch and water mixture into the broth. Keep stirring until the broth thickens, about 2 minutes. Then, set aside and keep warm.
4. Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan. Saute the shrimp, mushrooms, sprouts, and green onions until the shrimp turns pink and the vegetables are crisp-tender for about 2 minutes. Then remove from the heat.
5. Whisk together the egg whites and soy sauce in a large bowl. Then, stir in the cooked shrimp mixture.
6. Heat the skillet up again on medium heat. Add the remaining 2 tablespoons of olive oil.
7. Pour the shrimp and egg mixture in 1/3 cupfuls once the pan is hot. Cook until golden brown, about 2-3 minutes on each side.
8. Serve the patties up with about 2 tablespoons of the sauce with each one.
Yield: 4 Servings of 2 Patties Per Serving
