Shrimp Foo Yung
Yield: 3 Servings
1 vegetable cooking spray
1 c fresh bean sprouts
1/2 c thinly sliced green onions
1/4 c chopped celery
1/4 ts bottled minced fresh garlic
4 1/4 oz tiny shrimp, (1 can) drained
2/3 c egg substitute
1/2 ts vegetable oil, divided
3 tb 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 1/4 teaspoon
oil, and place over medium heat until hot. Spoon 1/4
cup shrimp mixture for each pancake into skillet; cook
1-1/2 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).
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