1. Place 2 tablespoons oil in large skillet and cook onions and cabbage over medium-high heat until tender.
2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side.
3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts.
4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil.
5. Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each other.
6. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan.
7. Flip them over and cook another 2 to 3 minutes until cooked through.

If the Egg Foo Yong becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

[You can view the original recipe on Food.com]

Szechuan Braised Meatballs

Yields 1 Serving

1 serving has 186 calories, 13 g carbs, 8 g fat, & 16 g protein

These braised meatballs are a wonderful family friendly recipe. It can be served with extra vegetables or a side of shirataki noodles.

Ingredients

• 1 pound 93%-lean ground beef
• 1 five to six ounce can water chestnuts
• ¼ teaspoon guar gum plus 1/8 tablespoon guar gum, divided
• ½ teaspoon five-spice powder
• ¼ teaspoon salt
  
• 1 cup reduced-sodium beef broth
  
• 4 teaspoons canola oil, divided
  
• 2 cloves garlic, minced
  
• ½ teaspoon crushed red pepper, or to taste
  
• ¼ cup Szechuan sauce
  
• 4 cups shredded napa (Chinese) cabbage
  
• 1 15-ounce can straw mushrooms, rinsed
  
• 2 scallions, sliced (optional)

Directions

1. Gently mix beef, water chestnuts, ¼ teaspoon guar gum, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1½-inch meatballs). Whisk broth and the remaining guar gum in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
   
3. Add the remaining 2 teaspooons oil to the plan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbageand mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions.

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