Zucchini Egg Foo Yung
Yield: 4 servings
4 medium unpeeled zucchini
3 eggs, beaten
1/4 cup flour or 1/2 cup wheat germ
1/4 teaspoon garlic powder (optional)
1 teaspoon salt
1 onion, grated
Grate zucchini coarsely. Mix in next 5 ingredients. Fry by Tablespoons in
hot oiled skillet, turning once when golden brown. Arrange on platter and
top with sauce.
Sauce:
1 cup chicken stock
2 Tablespoon soy sauce
1 Tablespoon cornstarch
Combine all in saucepan. Cook and stir over low heat until thickened.
Serve with rice.
Options:
Add fresh bean sprouts with grated zucchini.
Or switch from Chinese to Italian mean by topping with tomato sauce and
Parmesan cheese sprinkle. Serve with spaghetti.
Source: "More-With-Less Cookbook"
Source: "Best of the Best from Pennsylvania Cookbook"
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/