Recipe: Vegetable Egg Foo Yung

This came from the newspaper and is credited to George Stella's Livin' Low Carb

Vegetable Egg Foo Yung

4 Tablespoons canola oil, divided use
1/4 cup chopped yellow onion
2 cups shredded cabbage
6 large eggs
1 Tablespoon soy sauce
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bambo shoots
2 Tablespoons sliced scallion tops, for garnish

Place 2 Tablespoons canola oil in a large pan over medium-high heat. Add onion and cabbage and cook until tender. Remove from heat and drain excess liquid.

Whisk eggs in a bowl and mix in the soy sauce, garlic, salt, pepper, bamboo shoots and cabbage mixture.

Heat remaining canola oil in a large, nonstick pan over medium-high heat. Ladle about 1/2 cup of the egg mixutre into the hot pan, as you would for pancakes and cook about 3 minutes, until edges start to brown (or when the pancake slides around when the pan is jiggled).

Flip and cook the pancake for 2 to 3 minutes, until cooked through. Repeat, making 3 more pancakes.

Arrange on a serving platter and garnish with scallions. Serve warm.

Makes 4 servings.