Egg Foo Yong

• 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)

1. To prepare the gravy: Place the bouillon cube and water in a small saucepan and bring to a boil.
2. Combine the soy sauce and cornstarch, stir until smooth, then stir into the bouillon.
3. Cook over medium-high heat for 5 minutes, or until the mixture comes to a full boil.
4. Turn down the heat very low to keep the sauce warm while you finish the dish.
5. To prepare the egg foo yong: Drain the vegetables well.
6. Place the eggs and soy sauce in a bowl and beat until thoroughly combined.
7. Stir in the vegetables.
8. Heat the canola oil in a small skillet over medium heat.
9. Pour the egg mixture into the pan, cover, and cook for 5 to 7 minutes, or until a knife inserted into the center comes out clean.
10. Scoop the rice onto a plate, top with the egg foo yong, and pour the gravy over the top.
11. Egg foo yong is a kind of omeletdry, more like an Italian frittata than a French omeletfilled with veggies and sometimes meat, fried in a pan, and served with gravy.
12. Popular wisdom says it was invented by Chinese-American cooks in the 1930s, but actually it does have genuine Chinese origins.
13. In any case, it is a classic Chinese-restaurant dish in the United States.

vegetable bouillon cube, water, soy sauce, cornstarch, mixed chinese vegetables, eggs, soy sauce, canola oil, white rice

Taken from www.epicurious.com/recipes/food/views/egg-foo-yong-383110 (may not work)