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!
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A solid, 5-Stars from here! This recipe is dirt-simple and, once the basics are incorporated...