Thanks for those recipes! The first recipe you posted there, I wonder, does it freeze??? Do you think you could prepare it, up until the part where you stir in the egg, freeze it and then put in the egg when you serve it?? All the recipes make too much for one serving apiece and it seems a lot of trouble to make, if you were to halve it..
Interesting, several of the recipes I find call for chicken. It seems that in chinese restaurants, it's always tofu.. I'm not a big fan of tofu in general, just that seems to be the way they always serve it..
