If you buy Egg Foo Young from a Chinese restaurant, there’s a good chance that it will be delicious but quite heavy tasting and full of things that aren’t so great for you. This Egg Foo Young dish is different in that it is a recipe based out of South East Asia rather than China, and has a healthier ingredient list and overall lighter taste. I crave Chinese Egg Foo Young in the winter time, but I crave this lighter Egg Foo Young all year round! To me it tastes better, but I’ll let you be the judge of that. The sauce adds some sweetness to the dish, if watching your sugar intake you may want to use a smaller portion of sauce. My whole family loves this dish, and it’s an easy way for me to get them to eat proteins and vegetables.
Repin this Egg Foo Young with Chicken and Shrimp
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- 6 whole eggs
- 1/2 cup of shredded green cabbage
- 1/2 cup of bean sprouts
- 1/2 cup of shredded carrots
- 1/2 Cup of Ground Chicken
- 5 Shrimp
- 1 Tablespoon of All Purpose Flour
- 1/2 Teaspoon of Salt
- 1 Garlic minced or use Garlic Powder
- Black Pepper
- 4 Tablespoon of Olive Oil
- For Sauce
- 1/2 Cup of Tomato Ketchup
- 3 Tablespoon of Rice Vinegar
- 1/2 Cup of Water
- 1 Tablespoon of sugar
- 1/2 cup of green peas
- In a large saute pan with over medium-high heat, heat up 2 tablespoon of olive oil. Add garlic and ground chicken, and make sure to really break up the chicken while stirring. Cook for about 5 minutes then add shrimp. Cook for another 5 minutes and put aside.
- Mix eggs, cabbage, carrots, bean sprouts, cooked chicken and shrimp, all purpose flour in a bowl. Add salt and Pepper.
- Heat up 2 tablespoons of olive oil in a skillet. Add 1/3 cup of your above egg mixture, cook until lightly browned on both sides.
- For sauce : In a pan, heat the water, tomato ketchup, rice vinegar, green peas and sugar for about 2 minutes
- Place egg foo young in a plate and serve with sauce