|Vegetable cooking spray|
|1 cup||Fresh bean sprouts|
|½ cup||Thinly sliced green onions|
|¼ cup||Chopped celery|
|¼ teaspoon||Bottled minced fresh garlic|
|4¼ ounce||Tiny shrimp, (1 can) drained|
|⅔ cup||Egg substitute|
|½ teaspoon||Vegetable oil, divided|
|3 tablespoons||Low-sodium soy sauce|
Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add bean sprouts and next 3 ingredients; saute 5 minutes or until tender.
Combine bean sprout mixture and shrimp in a bowl, and gradually stir in egg substitute.
Recoat skillet with cooking spray; add ¼ teaspoon oil, and place over medium heat until hot. Spoon ¼ cup shrimp mixture for each pancake into skillet; cook 1-½ minutes. Turn pancakes over, and cook an additional minute or until browned. Repeat with remaining oil and shrimp mixture.
Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon soy sauce).
Per serving: 160 Calories; 7g Fat (42% calories from fat); 16g Protein; 7g Carbohydrate; 62mg Cholesterol; 663mg Sodium Serving Ideas : Serve warm with soy sauce.
Recipe by: Cooking Light, October 1994, page 146 Posted to MC-Recipe Digest V1 #454 by igor@... on Jan 28, 1997.
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