sondray

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.