Low Sodium Shrimp Egg Foo Young
Discover a healthier twist on a Chinese-American classic with this Low Sodium Shrimp Egg Foo Young recipe. Packed with tender shrimp, crisp bean sprouts, vibrant julienned vegetables, and fragrant garlic and ginger, these fluffy egg patties are a flavorful yet heart-conscious option. Perfectly seasoned with white pepper and paired with a light, low-sodium soy sauce drizzle, this recipe delivers all the deliciousness of traditional Egg Foo Young without the excess salt. Quick to prepare in just 35 minutes and ideal for a crowd-pleasing dinner, this dish is versatile, nutrient-rich, and irresistibly satisfying. Serve it fresh off the skillet for a wholesome homemade meal that's sure to impress!
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Recipe Information
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
Instructions
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.
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.
In a small bowl, mix the cornstarch and water together until smooth. This will act as a binder and slight thickener.
Add the cornstarch mixture to the egg and shrimp mixture, stirring well to incorporate. Season with ground white pepper.
Heat a tablespoon of olive oil in a large non-stick skillet over medium-high heat.
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.
Remove from the skillet and keep warm. Repeat the process with the remaining egg mixture, adding more oil if needed.
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.
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
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 14.6 g | ||
| Protein | 95.5 g | 191% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
