Egg Foo Young

Zesty Breakfast, photographed by Julianne Gentile.

This is my easy, at home version of vegetable egg foo young. It's super easy, and you can use whatever you happen to have in your kitchen.

Egg Foo Young
Heat oil in a large skillet or wok.
I like to use a mixture of vegetable oil and sesame oil.
Pour eggs into a bowl and lightly scramble with a fork.
I use 1-2 eggs per person.
Add your favorite sliced vegetables until you have a nice thick mixture of egg and veggie.
I used sliced mushrooms, onions, extra firm tofu, and water chestnuts.
Season the egg mixture with soy sauce to taste.
A little goes a long way.
Spoon egg mixture into the hot pan and cook like a regular omelet.
Serve with warm, brown gravy.

Brown Gravy
1 tablespoon Cornstarch or Flour
1 cup Mushroom broth (or you can use Lipton Onion Mushroom Soup Mix)
1 tablespoon Soy Sauce
1/2 teaspoon Hoisin Sauce
Add water as needed to make a nice gravy consistency.

Stir broth into cornstarch to thicken, stir to make sure there are no lumps.
Add soy and hoisin sauce to season to taste
Heat and add water if necessary to produce a nice thick gravy.

Have fun with this and feel free to experiment with different ingredients and seasonings.

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