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Shrimp Foo Yung
Vegetable cooking spray
1 cup fresh bean sprouts
1/2 cup thinly sliced green onions
1/4 cup chopped celery
1/4 teaspoon bottled minced fresh garlic |
4-1/4 ounces tiny shrimp, (1 can) drained
2/3 cup egg substitute
1/2 teaspoon vegetable oil, divided
3 tablespoons low sodium soy sauce |
Coat a large nonstick skillet with cooking spray; place
over medium high heat. Add bean sprouts and next 3 ingredients; sauté
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.
Serve warm with soy sauce.
Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon
soy sauce).
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