Variations on Egg Foo Yung
by Patti Shock
First, I prepare the basics:
• I microwave about a cup of sprouts for 2 minutes to soften them up a bit. - I beat up 3 eggs in a bowl with about a Tablespoon of heavy cream
• I soak about 2 tablespoons of chopped dried onions in hot water to soften them. - I cut up around 3 cloves of fresh garlic.
• I put about 2T of olive oil in a small frying pan and brown off the garlic - then I add the sprouts and onions and stir. - then I add the eggs.
Now, sometimes I stir like scrambled eggs, and sometimes I let it sit and cook it more like an omelette.
Other things you can add, depending on your mood include mushrooms, strips of chicken, some hamburger or seafood. (When I use hamburger I brown it off after the garlic and before I add the sprouts, then at the end after the eggs are cooked, I add cheese too) For chicken, I usually use leftover store-bought rotisserie chicken. Tasty and filling.