Low Sodium Shrimp Egg Foo Young
Dive into the savory simplicity of Low Sodium Shrimp Egg Foo Young, a lighter take on the classic Chinese-American comfort dish. Packed with tender shrimp, crisp bean sprouts, and vibrant julienned vegetables like carrot and bell pepper, this protein-rich recipe delivers flavor without the excess salt. Fluffy eggs serve as the perfect base, while a touch of ground white pepper adds subtle heat. The easy-to-make low-sodium soy sauce drizzle enhances each bite without overpowering the dish. Ready in just 35 minutes, this quick and satisfying meal is ideal for weeknight dinners or a healthier homemade alternative to takeout. Serve it hot, garnished with fresh green onions, for a wholesome and visually stunning entrée. Perfect for those looking for low-sodium recipes, shrimp dishes, or egg-based meals with a twist!
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Ingredients
- 200 grams large shrimp, peeled and deveined
- 6 large eggs
- 100 grams bean sprouts
- 2 stalks green onions, sliced
- 1 small carrot, julienned
- 1 small bell pepper, julienned
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 tablespoons low-sodium soy sauce
- 0.25 teaspoon ground white pepper
Directions
Step 1
Prepare all your ingredients by peeling and deveining the shrimp, slicing the green onions, julienning the carrot and bell pepper, and mincing the garlic and ginger.
Step 2
In a mixing bowl, lightly beat the eggs and add the shrimp, bean sprouts, sliced green onions, carrot, bell pepper, minced garlic, and ginger. Stir to combine all ingredients.
Step 3
In a small bowl, mix the cornstarch and water together until smooth. This will act as a binder and slight thickener.
Step 4
Add the cornstarch mixture to the egg and shrimp mixture, stirring well to incorporate. Season with ground white pepper.
Step 5
Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
Step 6
Once the oil is hot, pour about a quarter of the egg mixture into the skillet, forming a circular patty. Cook each side for about 3-4 minutes or until golden brown and cooked through.
Step 7
Remove from the skillet and keep warm. Repeat the process with the remaining egg mixture, adding more oil if needed.
Step 8
For the sauce, combine the low-sodium soy sauce and any leftover oil from the skillet in a small saucepan over low heat. Stir until warm.
Step 9
Serve the Egg Foo Young patties hot, drizzled with the warm low-sodium soy sauce. Garnish with additional green onions or a light sprinkle of sesame seeds if desired.
Nutrition Facts
| Serving size | (946.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1047.1 |
| Total Fat 58.0g | 0% |
| Saturated Fat 14.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1494mg | 0% |
| Sodium 1699.9mg | 0% |
| Total Carbohydrate 35.6g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 14.6g | |
| Protein 95.5g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 389.9mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1673.7mg | 0% |
Source of Calories