Title: Shrimp Foo Yung
Categories: Fish and, Seafood
Yield: 3 Servings

Vegetable cooking spray
1 c Fresh bean sprouts
1/2 c Thinly sliced green onions
1/4 c Chopped celery
1/4 ts Bottled minced fresh garlic
4 1/4 oz Tiny shrimp, (1 can) drained
2/3 c Egg substitute
1/2 ts Vegetable oil, divided
3 tb Low-sodium soy sauce

Coat a large nonstick skillet with cooking spray; place over medium-high
heat. Add bean sprouts and next 3 ingredients; saute 5 minutes or until
tender.

Combine bean sprout mixture and shrimp in a bowl, and gradually stir in egg
substitute.

Recoat skillet with cooking spray; add 1/4 teaspoon oil, and place over
medium heat until hot. Spoon 1/4 cup shrimp mixture for each pancake into
skillet; cook 1-1/2 minutes. Turn pancakes over, and cook an additional
minute or until browned. Repeat with remaining oil and shrimp mixture.
Yield: 3 servings (serving size: 2 pancakes and 1 tablespoon soy sauce).

Per serving: 160 Calories; 7g Fat (42% calories from fat); 16g Protein; 7g
Carbohydrate; 62mg Cholesterol; 663mg Sodium

Serving Ideas : Serve warm with soy sauce.

Recipe by: Cooking Light, October 1994, page 146

Posted to MC-Recipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.