Egg Foo Young

Ingredients:
3 large eggs
1/8 tsp salt
Ground white or black pepper to taste
1/2 cup chopped cooked chicken, shrimp, or pork
1/2 cup chopped thinly sliced cooked green beans or asparagus
3 tbsp coarsely shredded carrot
2 tbsp sliced green onion
2 tbsp vegetable oil, or as needed

Sauce:
1/2 cup water
1 tbsp soy sauce
1 1/2 tsp cornstarch
2 tsp vegetable oil
1 tsp minced fresh ginger or garlic
2 tbsp thinly sliced green onion

Directions:
1. In a medium bowl, lightly beat together eggs, salt, and pepper. Add the beans, cooked shrimp or any type of cooked meat like pork, chicken, or beef. For a vegetarian version add more cooked vegetable like beans, asparagus, peas, or broccoli. Add the carrot and green onion and mix.

2. Set a 12-inch nonstick frying pan over medium-high heat. When the pan is hot, add 1 tablespoon of oil and rotate the pan to spread the oil. Drop 1/3 cup portions of egg mixture onto the hot pan, spreading into evenly thick patties. You can fit about 3 patties in the pan. If the egg runs, use a wide spatula to push egg back into patty. Cook until golden on bottom, turn over and cook other side until golden, about 3 minutes total. Transfer to warm platter and keep warm. Repeat to cook remaining, adding more oil, as needed.

3. In a small bowl, mix the water, soy sauce, and cornstarch. Wipe out pan used to fry egg with a paper towel. Set the frying pan over high heat. When the pan is hot, add the oil, ginger, and green onion. Stir just until the onions turn bright green, about 30 seconds. Add the water mixture and stir until it boils, about 30 seconds. Spoon sauce over egg foo yung and serve.

Tips: Serve these patties plain or with sauce with rice for any meal of the day. You could also tuck them into a bun for a sandwich.