Sometimes we crave Oriental flavors. Egg Foo Young is a classic favorite that can be served for breakfast, lunch, or dinner. Prepare a large non-stick skillet with non-stick spray and set aside. Into a large bowl, crack 3- 4 eggs per person. Add 1 crushed garlic clove, 1 tablespoon of shaved ginger root, and finely sliced green chives. Beat with a hand whip. Prepare and reserve: washed fresh bean sprouts, diced and squeezed tomato (to remove the juice), and sliced mushrooms. Pour the egg mixture into the prepared skillet. You can make small Egg Foo Young cakes or one large one. Once the egg mixture is poured into the skillet, add the bean sprouts, diced tomato, and mushrooms. Cook the Egg Foo Young by flipping it or stirring it; don’t fold it, as it is not an omelet. Serve with organic soy sauce. Chop sticks continue the theme and fortune cookies add a little summer humor. © Kelly McBride Loft