Can I adapt it? More creative googling and voilà. Here’s the Joy recipe with my changes in italics, as well as an egg foo young gravy recipe I found on mommymusings.
Egg Foo Young
Clean or drain 2 cups bean sprouts
(I julienned bok choy stems into narrow strips about 2 inches long. Added green parts too, but in larger pieces)
Heat a little vegetable oil in wok or skillet and stirfry until translucent and crisp:
- 1 minced slice gingerroot,
- 6 chopped green onions,
- 1 rib celery, thinly sliced
- 1 cup chopped cooked fish, shrimp or finely diced cooked meat
(I used whole shrimp, stirfried them lightly, then peeled them.)
- 6 well-beaten eggs,
- 1 tsp salt, 1/2 tsp pepper
Heat an additional 1 tbsp vegetable oil in another small skillet or wok.
Drop the above mixture into it to form small omelettes, golden brown on both sides. Serve with soy sauce.
Joy of Cooking, Plume 1997 ed.
I did the omelettes one by one, flipping them as best I could. Then, after putting them on the plates, I spooned gravy over them.
Egg Foo Young Gravy
1 cup beef or chicken stock
1 tbsp cornstarch (I mixed it with a bit of cold water first)
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp sugar
Mix all together. Cook for a couple minutes until it thickens. Spoon on top of your omelettes.