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Low Carb Shrimp Egg Foo Yung Recipe Video

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    Source: www.ifood.tvReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates
    VitaminsB1, B2, H
    MineralsZinc, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 Cup Bean Sprout

    2. 1 Cup mushroom (chopped)

    3. 2 green onions (chopped)

    4. 10 Shrimp ( cooked)

    5. 5 Eggs

    6. 1/4 Olive Oil

    7. For Sauce

    8. 1 Teaspoon Sesame Oil

    9. 1 Table Spoon Soy Sauce

    10. 1/2 teaspoon chicken Broth

    11. 1/4 teaspoon xanthan gum

    Instructions Jump to Ingredients ↑

    1. Directions For Sauce:

    2. In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.

    3. Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove from flame.

    4. For the Egg Fu Yung Method:

    5. In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and set a side. Cool for 10 minutes.

    6. Whisk egg together, add the black pepper and the vegetables and shrimp.

    7. Add oil to pan, add the egg mixture using a large spoon.

    8. Cook for about 2 minutes on each side.

    9. Serve over cauliflower rice, Enjoy.

    10. This video is a creation of lowcarb360. You can visit lowcarb360 for complete recipes, and more videos.

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