I had egg foo yung last time we went to a chinese buffet restaurant. It had shrimps and vegetables in it, same vegetables as the ones I used in my toge stir-fry. Need I say more on what I did with the leftover stir-fried vegies?
Egg Foo Yung 
Beat some eggs (I used 4 pcs.). Mix in 1 tbsp. cornstarch (for added crunch) and 2 tbsp. water (to be a bit fluffier). Season with salt and pepper. Mix in the vegetables (I used the leftover from my sitr-fried bean sprouts). Shallow fry in oil until both sides turn golden brown.
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