Chop Suey, Egg Foo Young

[Ericandblueboy]

I've never had chop suey or egg foo young. Have you had it? Any good? Would you still eat it today?

[goodeats]

I've never had chop suey or egg foo young. Have you had it? Any good? Would you still eat it today?

I've probably made my own chop suey and I am not ashamed to say I have had egg foo young with gravy, and I would still eat chop suey today if I made it and egg foo young only if I attempted to make it or only if the head chef of my parents' former restaurant made it.

I'm not a big fan of egg foo young because it was deep-fried the way it was made at the restaurant, and I didn't want to have it a lot, since I'm not a big residual grease fan. But the gravy the chef made was good, so every time my older sister would have it, I would sneak a bite.

As you probably know, chop suey means 'bits and pieces' in Chinese or leftovers, I guess. So, I made my own when I was probably 8 or 10 with a bit napa, bamboo shoots, this and that and a white sauce, thickened in traditional corn starch. Not the best, but eh.

Now, the bigger question is whether anyone else had what my mom created, and what I still have from time-to-time: an egg roll burrito. One crispily fried egg roll wrapped in a tortilla, with a touch of Chinese mustard. Comfort food.