Variations on Egg Foo Yung – by Patti Shock

First, I prepare the basics:

• I microwave about a cup of sprouts for 2 minutes to soften them up a bit. - I beat up 3 eggs in a bowl with about a Tablespoon of heavy cream
• I soak about 2 tablespoons of chopped dried onions in hot water to soften them. - I cut up around 3 cloves of fresh garlic.
• I put about 2T of olive oil in a small frying pan and brown off the garlic - then I add the sprouts and onions and stir. - then I add the eggs.

Now, sometimes I stir like scrambled eggs, and sometimes I let it sit and cook it more like an omelette.

Other things you can add, depending on your mood include mushrooms, strips of roast pork, chicken, some hamburger or seafood.  (When I use hamburger I brown it off after the garlic and before I add the sprouts, then at the end after the eggs are cooked,  I add cheese too) For chicken, I usually use leftover store-bought rotisserie chicken. Tasty and filling.