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 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 for 2 minutes or until thickened. Set aside and keep warm.
In a large skillet, saute the shrimp, mushrooms, sprouts and onion in 1 tablespoon oil for 2 minutes or until shrimp turn pink and vegetables are crisp-tender. Remove from the 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 for 2-3 minutes on each side or until golden brown. Serve with sauce. If desired, sprinkle with black and white sesame seeds and additional green onions.
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. Source: Read Full Article