Made my own Egg Fou (Fu?) Young this morning and was it good!

No, didn't use soy. I've heard the soy glaze uses corn starch and since Elic is cooking for you. . .. I only made egg rolls once. I used the egg roll wraps I bought in the store. Bought the ingredients on the label, and made it according to directions. Terrific while I was making them. Didn't make very good leftovers. I think the ones I bought were wheat, but like you, it was years ago. I would do that again for a lot of people or a party, but not just for me since the leftovers seemed quite awful to me. What is Schlotskys? I haven't had Polynesian. Heard the pork is good.

My husband has a thyroid condition, so we don't use any more soy than we have to.

writersedge said: No, didn't use soy. I've heard the soy glaze uses corn starch and since Elic is cooking for you.... Ah. Aha. Okay...but maybe I could handle just the sauce...(I rilly rilly rrrriiiilllyy want some...can you tell? ) I only made egg rolls once. I used the egg roll wraps I bought in the store. Bought the ingredients on the label, and made it according to directions. Terrific while I was making them. Didn't make very good leftovers. No...I agree. Those don't keep well. What is Schlotskys? It's a wonderful sandwich, begun here in Austin, Texas. They've branched out to other Texas cities, but their tendency is to put too much mustard on them outside Austin. They have a yummy, crusty baked bread, deli meats (or a single thing such as black forest ham), black olives & lettuce, very mild peppers, tomatoes & spices...oh, man, now I gotta have one! Their full-sized one can feed four people (they're round), & you can also get a smaller single sized one, about the same size as a large burger...but sooo much betterrrr.... They make their own bread, & toast it while you wait. I haven't had Polynesian. Heard the pork is good. There's this great restaurant here called "Satay's," & they make a peanut sauce that's better than any other I've tasted! It's close-your-eyes-in-bliss-good, on darn near anything. The ingredients sound weird, but, oh! The flavor! I like it on spaghetti pasta with kielbasa sausage circles, lightly-steamed snow peas, & sliced almonds! That's how I fix it at home. They usually serve it on veggies at their restaurant. My husband has a thyroid condition, so we don't use any more soy than we have to. Ow. I didn't know that could be a problem! I use lots of soy. Anyway, gotta run, but thanks so much for telling me! Maggiepie MERRY CHRISTMAS & HAPPY NEW YEAR!...^..^

I think we each get more or less inspired. On days we're more inspired, we do well. On days we're less inspired, we don't do as well. I know that if I'm hungry, food tastes way better than if I'm just eating when it's time to eat. Thanks and take care

My American cheater's version came out great for me. I haven't cooked Mexican. I have cooked some Middle Eastern, but not as much as I would like. Love shish Kabob, hummus, and babagnosh (spelling?). I've never had butter chicken, but is sounds good. Thanks for stopping by. Hope you enjoy all of your cooking.

I heated the pan, stirred the veggies in and didn't add oil until I thought they might burn and only put a little in. Then when I thought they might burn again, added a little more oil. The trick is to get rid of as much water as you can. I also can add a little powered milk to dry things up or more eggs if I think I need to. I love sweet and sour ribs. I make chili quite often, but not those ribs. That sounds really good. Thanks for sharing. Take care

You are certainly right and the best oil to use is olive.

I've never had gravy or used any sauce on egg fu young. Glad your chicken and noodles worked out. I've made stuffed pork chops before. I cheat. I use two pork chops, half cook them in a caserole dish with a cover. Then drain any fat, putting the stuffing between the two and finish cooking in the caserole dish. I flip everything at some point and put it back in, too. That probably is harder, but it works for me. I cook a lot of meats in a caserole dish with a cover, take off the cover when half done and flip the meat over. My husband loves it that way, moist and juicy. Sometimes I leave the cover off for the last few minutes to brown the meat and give the top a more crusty texture.

You guys are making me HUUUUUUUUUUUUUUUUUNNNNNGRYYYY!!!!! Stoppit, stoppit, STOPPIT! Elic won't be here for hours to cook breakfast!!! Maggiepie MERRY CHRISTMAS & HAPPY NEW YEAR!...^..^

Maggiepie, you're funny.