Shrimp Egg Foo Yong (((Low Cal, Fat & Carb)))

• 4 tablespoons canola oil
• 3 eggs
• 18 cup yellow onion (chopped)
• 1 cup bok choy (shredded)
• 1 12 teaspoons soy sauce
• 14 teaspoon garlic powder
• 18 teaspoon salt
• 1 pinch pepper
• 18 cup sliced bamboo shoot
• 14 cup cooked medium shrimp (diced large)

1. Place 2 Tablespoons of oil in a large skillet and cook the onions and cabbage over medium-high heat until tender.
2. Remove from the heat, drain and set aside.
3. In a bowl, whisk the eggs and add soy sauce, salt, pepper, garlic powder, drained cabbage mixture and sliced bamboo shoots.
4. In a non-stick pan, over medium-high heat, add 2 Tablespoons oil and heat until oil is hot.
5. Ladle half of cabbage mixture into the hot pan, and then the other half of the cabbage mixture into the pan, as you would for 2 large pancakes and then sprinkle the diced shrimp evenly on top of each.
6. Cook about 3 minutes, or until the edges begin to brown and when jiggled, they slide in the pan.
7. Turn over and cook another 2 to 3 minites until cooked through.
8. NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

canola oil, eggs, yellow onion, bok choy, soy sauce, garlic, salt, pepper, bamboo shoot, shrimp

Taken from www.food.com/recipe/shrimp-egg-foo-yong-low-cal-fat-carb-91936 (may not work)