Add some bean-sprouts, thicken the sauce with a bit of cornstarch & pour over hot, and you'd have something very much like the Chinese egg fu-yong. Happening to have some eggs on hand, and broccoli & beet leaves (from my garden), and a bit of ham, but no beansprouts, I think I'll try the Korean version this evening. Minus, I have to admit, the chili pepper. (I note, with pleasure, that so many Chinese & Korean recipies are quite flexible about ingredients, offering the opportunity to include leftovers and odds & ends one might have a bit of on hand.) I vaguely recall one of the ROK soldiers in the outfit stationed near us in Korea c. 1952 making something like this -- they were quite good, albeit a bit too heavy on the hot spices for my wimpy taste.
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branchandroot
no subject
Date: 2009-02-11 10:08 pm (UTC)In the beginning
Date: 2009-02-12 02:17 am (UTC)no subject
Date: 2009-02-12 12:13 am (UTC)