This 'foo yung' recipe is a good place to start, but even slightly creative cooks can make it so much better. Vary the veggies and use more of them. Add cooked meats or chopped raw sea foods if to your taste - whatever is available. The real Secret to a world-class 'foo yun' is the SAUCE. Skip the water and use a robust stock as the base. Flavor it with toasted sesame oil, garlic, a little five-spice and yes especially a pinch or two of MSG. I've given only three stars here because this recipe is only the starting point and basic method. The enhancements are unlimited. If you make a more interesting sauce, the end product can easily become a Five-Star dish in a flash. Be creative and just use up some leftovers! Short of over-cooking the 'foo yung' patties, it is difficult to screw it up and cooks of any skill level should be able to make this with ease.

Reviewed On: Sep. 2, 2012

A solid, 5-Stars from here! This recipe is dirt-simple and, once the basics are incorporated it just begs for a few variations. When I serve it, I just call it Eff Foo Yung WITH[Fill-in with whatever is available]. Vegitarian editions suffer no loss of flavor and 'foo yung' i s a wonderful way to use up bits of leftover veggies and/or meats etc. For veggie additions the pieces may be raw in most cases, but must be small. Meats should be cooked, but I often incorporate small pieces of raw seafood, shrimp, scallop, fin fish etc. The Mung bean sprouts, obviously, but be raw, well washed and dried and I also clean them a bit. We like robust flavors, so I often add GARLIC and toasted SESAME OIL if compatible with the other ingredients. The SAUCE is the real secret to a good, tasty 'foo,' so make a good one. I use a robust stock, chicken or beef) (veggie if necessary) adding garlic, sesame oil, usually more soy saucce than called for and yes, a pinch or two of MSG. (I also put a pinch on MSG into the egg/veggie mixture. No one around here fusses about it and it does enhance the flavors. A decent 'foo' is so easy, it has become a Comfort Food item here. Served with rice (variety of choice) and perhaps another side veggie, it is a balancecd, enjoyable meal that can be served in under 45 minutes. It is also ideal for a large table as the 'foo' patties will hold well in a 200F oven for an hour or more. Jazz it up a little and Five earned Stars!

Reviewed On: Sep. 2, 2012

I'm working on my second batch of this bagel formula. I use malt syrup as I think it improves the crust a bit. So far, I've stayed with the Very Hot (475-F) oven and bake to color, a bit less time than called for. I'm tickeled with the interior textrure and flavor. If there is one BIG variation, I mix the dough in the evening, oil it very lightly and let it ferment in the fridge for 12-18 hours, allowing about two hours at room temperature to warm before dividing and forming the bagels. If there is a better formula for bagels at home, I've yet to find it.

Reviewed On: Jul. 31, 2012