| 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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