Shrimp Egg Foo Young

Ingredients

• 0.3 cup bamboo skewers sliced
• 0.1 teaspoon pepper black freshly ground
• 2 cups cabbage shredded
• 4 tablespoons canola oil 
• 6  eggs 
• 0.5 teaspoon garlic powder 
• 2 tablespoons green onion tops sliced for garnish
• 0.3 teaspoon salt 
• 0.5 cup dice shrimp cooked
• 1 tablespoon soya sauce 
• 0.3 cup onion yellow chopped

Equipment

• bowl
• frying pan
• ladle
• whisk

Directions

1. Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender.
2. Remove from heat, drain excess liquid, and reserve.
3. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
4. 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.
5. Garnish with scallions.