Side Pannel
Squash Foo Yong with Dried Tomato Sauce
Squash Foo Yong with Dried Tomato Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Asian, Main Dish
Ingredients List
- ----------------------------EGG FOO YONG PATTIES----------------------------
- 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
Directions
SUN DRIED TOMATO SAUCE
3 oz Sun-dried tomatoes
2 c Chopped tomatoes
1/2 c Knorr's vegetable stock
1 Green onion; chopped
1 Garlic clove; quartered
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.
3 oz Sun-dried tomatoes
2 c Chopped tomatoes
1/2 c Knorr's vegetable stock
1 Green onion; chopped
1 Garlic clove; quartered
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.
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