I saw this recipe from Foodnetwork and decided that it should make a nice dish. It was a very hearty dish indeed, packed with the goodness of veggie and protein (from eggs and shrimp). We ate this along with the leftover Chicken Cacciatore from yesterday's dinner. Shrimp Egg Fooyoung somehow reminded me of another japanese dish- okonomiyaki. This is like the Chinese Version of that, minus the yam flour. According to the recipe, the Shrimp Egg Young should come out in one piece,like a pancake, but I haven't master the skill of flipping such a big omele yet, so it comes out like normal stirfry veggie with eggs.... As long as it tastes nice, i can live with the horrible presentation.
4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs (I used 5 eggs, 6 eggs were insane for just the two of us)
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish (more to add to the egg mixture)
Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
Remove from heat, drain excess liquid, and reserve.
Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots. (I added a handful of chopped green onions)
Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat.
Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each.
Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan.
Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.