Comments on: Egg Flower Soup with Oyster Mushroom

By: Elaine

Elaine — Fri, 18 Dec 2020 00:34:54 +0000

In reply to Laslo Veci. Thank you Laslo!!

By: Laslo Veci

Laslo Veci — Thu, 17 Dec 2020 18:37:20 +0000

Surprisingly delicious.

By: Elaine

Elaine — Wed, 08 Apr 2020 00:51:58 +0000

In reply to Indigo. You need to smell it for further judgement. If it smell aromatic and nothing wrong, use it. If it has a watery smelly, discard it.

By: Indigo

Indigo — Tue, 07 Apr 2020 20:55:49 +0000

What if your oyster is already soft when you receive them? Do you still fry them?

By: Elaine

Elaine — Thu, 08 Aug 2019 12:23:11 +0000

In reply to Edyta. Wow, thanks for the wonderful feedback. I hope to get one bowl too.

By: Edyta

Edyta — Thu, 08 Aug 2019 05:53:59 +0000

Great recipe! My fiance has eaten 3 bowls in row...?‍?

By: Andreas

Andreas — Mon, 08 Apr 2019 22:47:53 +0000

Hi Elaine,

I made this today to accompany a Chinese recipe for braised pork hocks and the light taste of the soup with the slightly "earthy" note of the mushrooms made it a perfect match.

I really love the way you present those "simple" soups using only one or two ingredients. They are so great in combination with the often complex and intense taste other Chinese dishes have.

Thank's a lot and please keep on posting more recipes like this one.

By: Elaine

Elaine — Thu, 13 Jul 2017 00:28:53 +0000

In reply to Jennifer.

Hi Jennifer,
Thanks for your lovely comment. I am not familiar with the American Chop Suey so I just cannot help to figure out an actual recipe for it. Sorry for that.
As for the second question, I do not have particular tips for that but I love to keep them in air-tight bag and then fridge for couple of days.

By: Jennifer

Jennifer — Tue, 11 Jul 2017 06:22:25 +0000

Hi Elaine,

I enjoy your blog and your vegetarian recipes so much! I have made several of your recipes and they are easy to follow, and delicious!

I have a couple of questions unrelated to this recipe.

1) Would you please, please post a recipe for an American-Chinese style Chop Suey? It is a standard, simple dish available at every Chinese takeout. It's my favorite and I'm sure I could learn to make it with one of your recipes.

Generally, the dish is comprised mainly of crunchy bean sprouts and shredded napa cabbage. Then most restaurants add sliced celery and water chestnut. Customers then pick a meat option or mixed veggie option (broccoli, mushroom, baby corn, tofu). It is served in a simple, thick white sauce.

When it is served with rice it is called Chop Suey. The same dish served with noodles is Lo Mein. This is in my region, anyway.

I'd be so grateful for a recipe for Chop Suey.

2) my other question is how long does a big napa cabbage last after I slice into it? Do you have any tips for storing it? They are so large and take a long time for me to use up.

Thanks for all you share here!