I make egg foo yung in a wok on my cookstove.
beat three or four eggs, (no water or milk)
dice some onions and cut some pieces of green onion
open a fresh bag of bean sprouts.
Get the wok hot and put in a puddle of oil, swish it up the sides a little bit with your shovel.
Throw in some sprouts and onions, let them cook just for a minute, then pour in some of the beaten egg.
Drop in some of the pieces of green onion just before you flip it. Probably make two or three of them.
I usually make some kind of Mercun gravy, like Cajun sausage or other white gravy (East meets West)
You can also serve them with Oyster Sauce right from the bottle.
Thanks! That sounds very similar on how I used to make it (though sometimes in a skillet). I’m getting hungrier for Chinese food now!
I’m just down the street. Did you make enough to serve a guest? Just kidding - but I think we aren’t far apart.