Zucchini Egg Foo Yung
- 4 medium unpeeled zucchini
- 3 eggs, beaten
- 1/4 cup flour
- 1/4 tsp. garlic powder
- 1 tsp. salt
- 1 onion, grated
- 1 cup chicken broth
- 2 Tbsp. soy sauce
- 1 Tbsp. cornstarch
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.
By Connie from Cotter, AR
October 19, 20070 found this helpful
Sounds so YUMMY! Thanks for sharing!
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