Shrimp Egg Foo Young

• 4 tablespoons canola oil
• 1/4 cup yellow onion, chopped
• 2 cups shredded cabbage
• 6 eggs
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup sliced bamboo shoots
• 1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
• 2 tablespoons green onion tops, sliced, for garnish

1. Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
2. Remove from heat, drain excess liquid, and reserve.
3. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
4. Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat.
5. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each.
6. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
7. Flip and cook another 2 to 3 minutes until cooked through.
8. Garnish with scallions.
9. Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

canola oil, yellow onion, cabbage, eggs, soy sauce, garlic, salt, freshly ground black pepper, bamboo shoots, salad shrimp, green onion

Taken from www.foodnetwork.com/recipes/shrimp-egg-foo-young-recipe.html (may not work)