Shrimp
Egg Foo Young Recipe
Ingredients
1
cup chicken broth
1
tablespoon oyster sauce
1
tablespoon reduced-sodium soy sauce
1
tablespoon cornstarch
1/4
cup cold water
EGG
FOO YOUNG:
8
ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
2/3
cup coarsely chopped fresh mushrooms
1/2
cup bean sprouts
1
green onion, sliced
3
tablespoons canola oil, divided
8
large egg whites
1
tablespoon reduced-sodium soy sauce
Black
and white sesame seeds, optional
In
a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a
boil. Combine cornstarch and water until smooth; gradually stir into the pan.
Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and
keep warm.
In
a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil
until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove
from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir
in cooked shrimp mixture.
In
a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3
cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with
sauce. If desired, sprinkle with black and white sesame seeds and additional
green onions.
Nutrition
Facts :
2
patties with 1/4 cup sauce: 115 calories, 7g fat (1g saturated fat), 40mg
cholesterol, 477mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein.
