Recipe OK for Induction??

[msuchio]

Egg Foo Young is one of my favorites and I happened upon this recipe. I think the ingredients are ok for Induction (of course watching the portions of veggies) but wanted to run by you pros! Let me know your thoughs...

4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

[Sherri]

Re: Recipe OK for Induction??

All looks good except the soy sauce. That's a Rung 6 Lagumes food.
Thanks for the recipe though. Looks great!
Sherri

[msuchio]

Re: Recipe OK for Induction??

Thanks so much for the reply Sherri! Here's the rest of the recipe for those interested.


Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
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. Garnish with scallions.
Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

[Elsie150]

Re: Recipe OK for Induction??

Wow...soy sauce is not until Rung 6?? Seriously?? Well there is something that I have used since rung 1...both times I have done Atkins. Even Linda's site has recipes marked induction friendly that have soy sauce in it. This is the first time I have read that. Interesting!!!

[Sherri]

Re: Recipe OK for Induction??

Hello Elsie,
When I began Atkins over four years ago. I didn't have the luxury of this board or access to Lindas wonderful recipe site. I had my DANDR only to guide me. One thing DANDR taught me was to read food lables carefully. Also, I havn't seen soy sauce anywhere on the Induction allowed food lists.
I go by what I see in the ingrediant. I see soybeans, which is a lagume, therefore on Rung 6 lagumes. I see wheat in the ingediants, therefore that is in Rung 9 whole grains.
I'm just use to going by what I learned in the book. I didn't know this board exsisted untill last year.
I may be wrong. If someone can show me anywhere in the Induction Phase, Chaper 11, page 121-144 DANDR where you're allowed soy then I apologize for giving out wrong info.
It wouldn't be the first time i've been wrong.I'm sure it won't be the last.
Sincerely, Sherri
All-purpose Kikkoman Soy Sauce is naturally brewed from *wheat, *soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine.

[Elsie150]

Re: Recipe OK for Induction??

LOL...well your way makes perfect sense! I guess I always lumped it under spice or condiment kind of thing. Mind you in my case I am having soy sauce less than once every two weeks but now I am curious. I am going to post a new thread and lets see what the others say. Very interesting. Thanks!!

[Sherri]

Re: Recipe OK for Induction??

Thanks so much for the reply Sherri! Here's the rest of the recipe for those interested.


Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots.
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. Garnish with scallions.
Cook's Note: If Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degrees F oven for a few minutes.

Thank you for the recipe!!! I'm going to copy it right now.
Thanks, Sherri

[Elsie150]

Re: Recipe OK for Induction??

Okay...following up in case you didn't see the post in the main forum. Sherri was right certain soy sauces are not allowed until rung 9 as they contain wheat. However...great news for your recipe...tamari and Braggs both have a soy sauce that do not contain wheat and those ones are allowed under allowed condiments. Do use sparenly though.

[Sherri]

Re: Recipe OK for Induction??

Okay,
Then what if the soy sauce contains soybean, A Rung 6 lagumes food? That is what soy sauce is made of, right?
P.S. Here's a post from Eli that I also stand by. #2
I'm just going to go by what I know (DANDR 2002, BY DR. ATKINS) and have been doing for the last four years. If the ingrediant is not in that rung then I stay away from it. (INDUCTION) Condiment or not.
You all can do what you feel is best.
Sincerely, Sherri

[msuchio]

Re: Recipe OK for Induction??

This is so interesting to disect the ingredients! My first thoughts were to eliminate the soy sauce completely because when I order the dish from my local take-out...I can't taste any soy sauce already cooked in the meal (only the option to add it from the little packet included).
Thank you for the discussion...I've learned so much from it. I'll try out the recipe without soy sauce this week and report back!

[Elsie150]

Re: Recipe OK for Induction??

Here is the link for the thread where I asked. Elizellen has commented there as well. Also there is an interesting link to read in there. http://www.atkinsdietbulletinboard.c...ion-legal.html
Right again Sherri...this may be a personal choice issue! I am heading for rung 9 soon anyway so it will become a mute point for me either way. But still an interesting one for newbies.

[Sherri]

Re: Recipe OK for Induction??

Thanks Elsie,
I read the link, and still stand by what I've been doing when it comes to ingrediants and rungs. You're right, this obviously may be just a personal choice issue. Congratulations on all of your success Elsie! You're doing an awesome job!
Wishing you the best of health and lite.
Sincerely, Sherri

[Elsie150]

Re: Recipe OK for Induction??

Right back at ya Sherri! You are almost to goal! Keep up the great work.

I sure am glad that I am not just starting out and having to decide that is for sure. Like I've said before I am sure that there are many who take Linda's site at face value and don't double check.

Thanks for the stimulating post M!!!