Squash foo yong with dried tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Egg whites | |
| 1 | Egg yolk | |
| 1½ | cup | Spaghetti squash; cooked |
| ½ | cup | Broccoli; finely chopped |
| ⅓ | cup | Carrot; shredded |
| ½ | cup | Red bell pepper; chopped |
| 1 | tablespoon | Chopped basil |
| 1 | tablespoon | Chopped dill |
| ¼ | teaspoon | Fresh ground black pepper |
| 3 | ounces | Sun-dried tomatoes |
| 2 | cups | Chopped tomatoes |
| ½ | cup | Knorr's vegetable stock |
| 1 | Green onion; chopped | |
| 1 | Garlic clove; quartered | |
Directions
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, ¼ 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@...
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