Ingredients
- 4 medium unpeeled zucchini
- 3 eggs, beaten
- 1/4 cup flour
- 1/4 tsp. garlic powder
- 1 tsp. salt
- 1 onion, grated
Sauce
- 1 cup chicken broth
- 2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
Directions
Grate zucchini coarsely. Mix in next 5 ingredients. Fry by tablespoons full in hot oiled skillet, turning once when golden brown. Arrange on platter and top with the sauce.
Sauce: Combine all in saucepan. Cook and stir over low heat until thickened. Spoon some over the egg foo yung and serve the remaining with rice.
Options: Add fresh bean sprouts with grated zucchini. Or, switch from Chinese to Italian by topping with tomato sauce and Parmesan cheese sprinkle. Serve with spaghetti.
Makes 4
By Connie from Cotter, AR
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