Shrimp foo yung

Yield: 3 Servings

Measure Ingredient
\N \N 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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