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. |
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