Shrimp Foo Yung

Recipe Ingredients

		Vegetable cooking spray
1 cup	160g / 5.6oz	Fresh bean sprouts
1/2 cup	31g / 1.1oz	Thinly sliced green onions
1/4 cup	27g / 1oz	Chopped celery
1/4 teaspoon	1.3ml	Bottled minced fresh garlic
4 1/4 oz	120g	Tiny shrimp - (1 can) drained
2/3 cup	131g / 4.6oz	Egg substitute
1/2 teaspoon	2.5ml	Vegetable oil - divided
3 tablespoons	45ml	Low-sodium soy sauce

Recipe Instructions

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).

Source:
Cooking Light, October 1994, page 146

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