Egg Foo Yong

Name: Egg Foo Yong
Yield: serves 1
Ingredients: 1 vegetable bouillon cube; 1 cup water; 1 tablespoon soy sauce; 1 tablespoon cornstarch; 1 (15-ounce) can mixed Chinese vegetables; 2 eggs; 1 teaspoon soy sauce; 1 teaspoon canola oil; 1 cup cooked white rice (see page 6)

December 14, 2011

I am an egg foo yong connoisseur, so I was completely confused when I tried it here in Phoenix. The egg patties were plain and hard and the vegetables were served on top. I found this so disturbing that for the first few months we lived here I tried every Chinese restaurant in a fifteen-mile radius that was listed in the phone book. None of them served the version I was used to, with the vegetables inside. You know what happened next: I came up with this recipe.

Recipe notes

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