Egg Foo Yung

I can't remember the last time I had egg foo yung. It was probably long ago in high school at any number of random Chinese AYCE buffets. I found a recipe in Food & Wine or Gourmet (I think) in the last few months that I though I would try. Full of fresh ingredients and with a home made gravy on the side, I thought it would be a winner. Shrimp, bean sprouts, scallions & mushrooms made up the veggies. I was out of oyster sauce so used a bit of Japanese okonomi sauce instead. I thought it turned out pretty good, although a bit bland - even the gravy was kind of meh. The 9 year old was not a big fan, though I tried to convince him by calling it a Chinese fritatta. Oh well.

Served alongside, I made Spicy Glazed Eggplant, from another issue of Gourmet. Basically just sauteed Asian eggplant (which I didn't have so used regular) to which is added a mixture of mirin, soy sauce, ginger and Japanese 7 spice powder.
All pantry items around here more or less. We really liked the flavor of this, next time I will use the Asian eggplant since it really cooks more tender than Italian eggplant. We had the leftover bulgur & roasted chickpeas as well, but it lost something in chilling, the chickpeas got sort of mushy after a day.