Cooking Like a TV Chef

This is as close to canned mushroom soup as it gets in my kitchen. Photo by Brad Sylvester, copyright 2012. Someone pointed me to a recipe for Egg Foo Yung sauce that consisted of mixing one can of mushroom soup with 3 tablespoons of soy sauce and then heating the mixture. I was appalled. In my kitchen, that doesn't qualify as a recipe, as cooking, or as egg foo yung sauce. I took it as a personal challenge, and came up with the following egg foo yung sauce recipe. First, let's get the spelling out of the way. I've seen this dish referred to as egg foo yung, egg fu yong, egg foo young and all possible permutations of fu, foo, yong, yung, and young. You can use whichever you prefer since it is simply someone's best judgment as to which sounds more like the original Chinese words from which the name is derived. For consistency, I'll use egg foo yung, throughout this blog. Egg foo yung is traditionally an egg dish containing vegetables and meats and fried in