Egg Foo Yong

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I have made this recipe along with the stir fry from the magazine. It was great served with white rice and just as good the next day.

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I made this for dinner last night and it was soooo good! I have a hard time finding good egg foo yong where we live. I should have read the reviews and doubled the gravy because that's what puts this recipe over the top. I added 1 teaspoon of brown sauce to the gravy. I used diced ham because I had it on hand and added 1 1/4 cup coarsely chopped bean sprouts. I can't wait to eat the leftovers.

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This was easy to make and tasted and looked great. My sister and I agreed that it's better than any restaurant egg foo yong we've ever had.

The receipe makes four very large patties or easily six smaller ones. When I make it again (which I will soon, I will make double the sauce recipe so that there's plenty to put on rice as a side dish. The sauce can be made a bit in advance, set aside, and then warmed up after making the patties. Some garlic could spice up the sauce a bit, but I'm not sure that's what it needs. I thought it was good as is, but next time I might try adding a touch of sherry.

This recipe could be easily adapted to just about any left over veggies and/or meat -- kind of like Chinese hash. Didn't have Canadian bacon, so used a slice of regular bacon. Also tossed in some left-over bean sprouts, which increased volume and added some crunch. Water chestnuts would be a nice touch, too.

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I just finished this dish. I didn't have canadian bacon so i used imitation crab. But the sauce is great. Will make again same way or with shrimp imitation crab or the bacon. This is a must DO!!!!!!!!!

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Made this tonight and everyone liked it. I'll definitely make it again but I'll add some garlic to the omelet and to the gravy too. The gravy needed something.