Shrimp foo yung
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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.