1 cup of Shrimp (cooked) (small shrimps or if using large, dice in medium pieces) 1 cup of Bean Sprouts (pressed down firmly in cup) 6 Eggs 2 cups of Cabbage (Gobhi) (Shredded) ¼ cup of Onion (chopped) 1/8 tsp. Black Pepper (Pisi Kaali Mirch) (fresh ground) ¼ tsp. Salt ½ tsp. Garlic Powder (Lehsan Powder) 1 tbsp. Soy Sauce 4 tbsp. of Canola Oil Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender. Remove from heat and drain off excess liquid and set the onions and cabbage to the side. Whisk eggs in a bowl and mix in soy sauce, spices, onion and cabbage mixture, and sprouts. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil. Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan. Flip them over and cook another 2 to 3 minutes until cooked through. Flip them over and cook another 2 to 3 minutes until cooked through. Note: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Yield: 2 Servings Ready In: 42 Minutes Degree of Difficulty: Medium Recipe Category: Seafood, Egg, and Low Carb Recipe Ethnic Group: Chinese

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