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.

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.

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.