Lately, when it comes to reconstituting my leftovers into dinner, it seems that there has been an “Asian-inspired” theme. (I say “Asian-inspired” so that I can sidestep any claims about the dishes’ authenticity. I made it from stuff I found in the fridge. I know it is not authentic.) Whether it’s a weekly dose of fried rice or a bowlful of curry, I have definitely been getting the Far East vibe when I open my refrigerator door.
The other day, as I contemplated dinner, I spied a half-empty bag of bean sprouts in the vegetable drawer. I knew at that moment that I had received my mission. Here’s why: Once every few months, I go to my favorite cheap, exotic produce shop, LA Mart in Silver Spring. I marvel at how inexpensive everything is, fill my cart with vegetables, and spend less than $30. Without fail, a bag of bean sprouts materializes in my cart. I take it home, use half the bag that night, and forget about the rest until I find the sad little sprouts, brown and slimy, in the bottom drawer a week later. But no! This time, I have seen them in time. I would not let them go to waste.
I like bean sprouts a lot. My husband is a bit more iffy. Thus, I needed to use lots of them without serving something that appeared, despite whatever delicious dressing I concocted, to be just a bowl of bean sprouts. Enter egg foo young. A childhood favorite of mine, it is the perfect EDF dish because once you have bean sprouts and eggs, the rest is quite flexible.