Egg Foo Yong

vegetable oil
eggs
bean sprouts, drained (if you have them; we usually don’t)
chopped onion
Mom adds a lot of other vegetables, too, like: green beans, carrots, peas, broccoli, Chinese vegetables (canned or fresh) (optional)
Sauce (below)

Heat oil in a 10-inch skillet. Beat eggs until thick and lemon colored, about 5 minutes. Stir in vegetables. Pour ¼ cup egg mixture at a time into skillet. Push cooked egg with broad spatula to form a patty. Cook until patty is set; turn. Cook over medium heat until other side is brown. Serve with sauce.

OR….Mom sometimes just pours it all in an oiled jelly-roll pan (like a cookie sheet with sides) and bakes it in the oven.

Sauce:
½ cup water
1 tsp. cornstarch
1 tsp. sugar
1 tsp. vinegar
2 Tbsp. plus 1½ tsp. soy sauce

Cook all ingredients, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Do ahead tip: Cover and freeze cooked patties no longer than 1 month. Heat frozen patties uncovered in 375 oven until hot, about 15 minutes.