This time of year there are lots and lots of fresh veggies available.  Here is a recipe that uses almost any of them in a delicious way.  I first learned how to make Egg Foo Young by watching a You Tube video (yep, everything is on You Tube), where the young woman made it in one patty then divided it up.  Instead I used a 1/4 cup dry measuring cup to scoop out the patties.  Although, you could do it either way.
My family loves Chinese food, so when we don’t have any extra money or don’t feel like ordering in, I whip this up in no time at all.

 Served with plain steamed rice and topped with gravy it’s makes a satisfying meal.  The patties will be thin which means the cook quickly in just a little canola oil in a non stick pan.  If you have leftovers, throw those in, vegetables, meat, even seafood.  Anything goes.

The following recipe is for veggie Egg Foo Young just because that’s what I had on hand.  Like I said, you can use just about anything.

To make Egg Foo Young:
Remember you can add whatever veggies you like or meat or seafood. This is really a method more than a recipe.
For 4 adults
2 eggs per person
1 1/2 cup cooked (cooled) veggies such as carrots, cabbage, broccoli, caulilflower/ meat or seafood or a combination

Gravy
1 cup chicken broth
1/2 cup soy sauce
1 rounded tablespoon cornstarch


For the patties:
In a large bowl whip up eggs lightly.  Add cooked and cooled veggies and meat.  Mix well.
In a preheated skillet (or electric skillet) using a 1/4 cup dry measure scoop out the mixture into patties.  Cook until egg is set, then flip and cook on the other side.
You can pour the entire mixture into the skillet and then cut up and flip.


For the gravy:
In a measuring cup, measure 1 cup chicken broth and 1/2 cup soy sauce.  To this add the cornstarch.  Mix well.  Add to the same pan you cooked the egg foo young in until thickened.
Serve with steamed rice and top with gravy.

Have a favorite chinese recipes you’d like to share?