Low Carb Shrimp Egg Foo Yung Recipe Video

You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
TasteMethod
Main Ingredient,

Ingredients

 Bean sprout1 Cup (16 tbs)
 Chopped mushroom1 Cup (16 tbs)
 Green onions2 , chopped
 Shrimp10 , cooked
 Eggs5
 Olive oil1⁄4 Cup (4 tbs)
 Sesame oil1 Teaspoon
 Soy sauce1 Tablespoon
 Chicken broth1⁄2 Teaspoon
 Xanthan gum1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1181 Calories from Fat 784

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 16.7 g83.6%

Trans Fat 0 g

Cholesterol 1391.8 mg

Sodium 1541.3 mg64.2%

Total Carbohydrates 16 g5.5%

Dietary Fiber 4.7 g18.6%

Sugars 8.4 g

Protein 83 g166.7%

Vitamin A 51.9% Vitamin C 51.5%

Calcium 28.1% Iron 68.4%

*Based on a 2000 Calorie diet

Directions

For Sauce:
In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.
Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove
from flame.
For the Egg Fu Yung
Method:
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.
Whisk egg together, add the black pepper and the vegetables and shrimp.
Add oil to pan, add the egg mixture using a large spoon.
Cook for about 2 minutes on each side.
Serve over cauliflower rice, Enjoy.
This video is a creation of lowcarb360. You can visit lowcarb360 for complete recipes, and more videos.

Editors Review

Is your low carb diet turning out to be very harsh on the taste buds? Then watch this video and learn to make a yummy recipe that has fewer than 30 carbs. Watch to know more!

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