Egg Foo Young, Any ideas on how to make this better?

Ingredients:

Instructions:

In a large bowl, whisk together the eggs, onion, bell peppers, celery, soy sauce, cornstarch, ginger, and sesame oil.
Heat a non-stick skillet over medium heat and add enough vegetable oil to coat the bottom of the pan.
Drop 1/4 cup of the egg mixture into the hot oil for each patty.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite dipping sauce.

Tips for Making Egg Foo Young Better:

Use fresh, high-quality vegetables: Crisp, fresh vegetables will give your egg foo young more flavor and texture.
Don’t overmix the batter: Overmixing can result in tough, rubbery patties. Mix until just combined.
Add other ingredients for flavor: Feel free to add other vegetables, such as broccoli florets, snap peas, or carrots, for more flavor and variety.
Experiment with different dipping sauces: Egg foo young is traditionally served with soy sauce, but you can also try other sauces such as ginger sauce, hoisin sauce, or sweet and sour sauce.
Add a garnish: A sprinkle of fresh cilantro or parsley before serving will add a pop of color and freshness.
Make your own soy sauce: If you have time, making your own soy sauce from scratch will give your egg foo young a richer, more complex flavor.
Use a non-stick skillet: This will prevent the patties from sticking and ensure an even cook.
Don’t overcrowd the pan: Cook the patties in batches to avoid steaming instead of frying.
Serve immediately: Egg foo young is best served hot and fresh.

I’ve asked Google Gemini the following question, and here’s its response.

Kroger Recipes

Egg Foo Young

Any ideas on how to make this better?

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