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Continued: Recipes: Eggs in many ways

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  • Last update: September 4, 2013 - 3:02 PM

Serves 4.

Note: From “L.A.’s Original Farmers Market Cookbook,” by JoAnn Cianciulli (Chronicle Books, $22.95).

• 2 c. finely shredded cabbage

• 1 c. bean sprouts

• 1 green onion, white and green parts, finely chopped

• 1 medium carrot, shredded

• 1/2 small zucchini, shredded

• 1/4 c. flour

• 3 eggs, beaten

• Salt and freshly ground black pepper

• Canola oil for brushing

• 1 1/2 c. low-sodium chicken broth

• 2 tbsp. soy sauce

• 1 tbsp. cornstarch

• 1/8 tsp. freshly ground black pepper

Directions

Pat cabbage, bean sprouts, onion, carrot and zucchini with paper towels to remove any excess moisture. Spread vegetables on a baking pan to air-dry for about 1 hour (for patties to hold together, it is important that vegetables are completely dry).

Place vegetables in a large bowl, sprinkle with flour and toss with your hands to combine and coat evenly. Season eggs with a pinch each of salt and pepper. Fold eggs into vegetables. The mixture should look thick and feel sticky, almost like dough, and definitely have more vegetables than eggs.

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