What I Had for Lunch Today: Egg Foo Yung and Brown Rice

Today was clean-up day for all the odds and ends of vegetables in the drawer. I sautéed a half-dozen scallions from the Oriental Grocery, where they sell them with lots of green tops, three ribs of celery, a big clove of garlic, a couple of very green outer leaves of savoy cabbage, a handful of bean sprouts, a handful of mushrooms, a couple of water chestnuts, a small piece of ginger, and half a package of extra-firm tofu, all sliced or diced or chopped, then mixed with four eggs and fried in the same wok. Yield: three of these. I ate one with brown rice, and gave away the rest.