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Shrimp Egg Foo Young

If you love Chinese food as much as I do, you'll appreciate this shrimp egg foo young that features all the flavor without all the fat and calories. The secret lies in using just the egg white instead of the whole egg. —Quimberley Rice, Decatur, Georgia
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    8 patties (1 cup sauce)


  • 1 cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • 8 ounces uncooked medium shrimp, peeled, deveined and coarsely chopped
  • 2/3 cup coarsely chopped fresh mushrooms
  • 1/2 cup bean sprouts
  • 1 green onion, sliced
  • 3 tablespoons canola oil, divided
  • 8 large egg whites
  • 1 tablespoon reduced-sodium soy sauce
  • Black and white sesame seeds, optional


  • In a small saucepan, combine the broth, oyster sauce and soy sauce. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
  • In a large skillet, saute shrimp, mushrooms, sprouts and onion in 1 tablespoon oil until shrimp turn pink and vegetables are crisp-tender, about 2 minutes. Remove from heat; cool slightly. In a large bowl, whisk egg whites and soy sauce. Stir in cooked shrimp mixture.
  • In a large skillet, heat remaining oil. Drop shrimp mixture in batches by 1/3 cupfuls into oil. Cook until golden brown, 2-3 minutes on each side. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
Nutrition Facts
2 patties with 1/4 cup sauce: 115 calories, 7g fat (1g saturated fat), 40mg cholesterol, 477mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein.

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