I hope each of you had a meaningful Memorial Day holiday weekend. As I paused to reflect on the meaning of the holiday, it felt good to recall fond memories of grandparents, family and friends. For ...

Peel the onion and cut it in half, then into very thin half-moon slices. Coarsely chop the choy sum stems, to yield at least 2 cups. Reserve the leaves for another use, if desired. Whisk the eggs ...

SOMETIMES, I can’t stop dwelling on reader requests until the recipe finally surfaces. Such is the case with the Egg Foo Yong recipe that Esther Tidwell of Oakland has been waiting for. No calls, no e ...

This recipe for Egg Foo Yung is my favorite for several reasons. First, it’s simple, easy, and quick. Plus, you can change up the ingredients based on your taste. Also, it is just as good reheated if ...

The name sounds slightly inauthentic, and harks back to the days when Americans didn’t know from mapo tofu or bao buns. But egg foo yong is a most approachable, Cantonese-style dish with a tradition ...

1. In a large bowl, beat eggs; add mushrooms, bean sprouts, pork, scallions, salt, and pepper; mix well. 2. In a large nonstick skillet over high heat, heat 1 tablespoon oil. Spoon three 1/4-cup ...

Egg foo yung looks much more complicated than it is. It doesn’t take long to cook, and the prep work can be done ahead of time if that’s more convenient. For me, the key to good egg foo yung is fresh ...