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Low Carb Shrimp Egg Foo Yung Recipe Video
|Bean sprout||1 Cup (16 tbs)|
|Chopped mushroom||1 Cup (16 tbs)|
|Green onions||2 , chopped|
|Shrimp||10 , cooked|
|Olive oil||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Chicken broth||1⁄2 Teaspoon|
|Xanthan gum||1⁄4 Teaspoon|
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
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
For the Egg Fu Yung
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.
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