Name: Squash Foo Yong with Dried Tomato Sauce
Ingredients: 6 Egg whites; 1 Egg yolk; 1 1/2 c Spaghetti squash; cooked; 1/2 c Broccoli; finely chopped; 1/3 c Carrot; shredded; 1/2 c Red bell pepper; chopped; 1 tb Chopped basil; 1 tb Chopped dill; 1/4 ts Fresh ground black pepper; 3 oz Sun-dried tomatoes; 2 c Chopped tomatoes; 1/2 c Knorr's vegetable stock; 1 Green onion; chopped; 1 Garlic clove; quartered

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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	Asian	Asian, Main dishes	4	Servings

INGREDIENTS

6		Egg whites
1		Egg yolk
1 1/2	c	Spaghetti squash; cooked
1/2	c	Broccoli; finely chopped
1/3	c	Carrot; shredded
1/2	c	Red bell pepper; chopped
1	tb	Chopped basil
1	tb	Chopped dill
1/4	ts	Fresh ground black pepper
3	oz	Sun-dried tomatoes
2	c	Chopped tomatoes
1/2	c	Knorr's vegetable stock
1		Green onion; chopped
1		Garlic clove; quartered

INSTRUCTIONS

EGG FOO YONG PATTIES
SUN DRIED TOMATO SAUCE
Rehydrate sun-dried tomatoes in boiling water for ten minutes.
In a medium bowl, beat egg whites and yolk until frothy. Add the cooked
spghetti squash, broccoli, carrot, red pepper, herbs and pepper. Set aside.
Place all the sauce ingredients in a blender or food processor. Cover and
process until pureed. Spoon into saucepan; warm over low heat until heated
through.
Spray a nonstick skillet with cooking spray. Drop batter, 1/4 cup at a
time, into skillet. Cook over medium heat until browned; turn and cook
until set. Place on a heated platter and keep warm until all are cooked.
Serve topped with sauce.
Posted to MC-Recipe Digest V1 #200
Date: Mon, 12 Aug 1996 23:13:49 -0400
From: ADAMSFMLE@aol.com

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