Cooking Goddess asked about my Egg Foo Young dinner yesterday, so I looked up the most recent thread and piggybacked on this one rather than start a new thread...hope that's OK.
Since it's basically a veggie omelet with soy sauce, it's adaptable. Some folks don't care for water chestnuts, I like the crunch they give to this.
I don't really use a recipe (except for the gravy). My mom used to make this back in the 80's and I always loved it, and just kind of kept making it the way she made it. :-)
5 eggs, beaten
1 small bell pepper, chopped
1 small onion, chopped
a good sized handful of fresh bean sprouts, roughly chopped (about a cup)
small can of water chestnuts, drained and sliced
1 cup of chopped cooked shrimp (or you could use canned)
2 TBS soy sauce
Saute chopped bell peppers and onion until tender, about 5 minutes. Add sprouts, water chestnuts, shrimp and soy sauce and pour into beaten eggs, mix together.
Heat a couple of TBS of oil in a large skillet, ladle mixture into skillet with 1/4 c measuring cup. Some of the egg will run off, just use your spatula to push it back into the formed pattie. After a couple of minutes, lift pattie with spatula, when it's lightly browned and set, flip over and brown the other side.
Soy Sauce 'Gravy'
I can of beef broth (or you could use chicken broth)
2 TBS corn starch
2 TBS soy sauce
1/4 C cold water
Heat beef broth in saucepan. While broth is heating, mix corn starch and soy sauce with cold water. Pour into broth, bring back to boil, stirring until thickened. Pour over Egg Foo Young patties. Garnish with chopped green onion if desired, and enjoy!
If there are any leftovers, they rewarm nicely the next day.