"We have Chinese leftovers at home." The Chinese leftovers: (egg, soy, nut, gluten, corn free)

For the "Foo Young" Patties:

• 2 1/2 cups chickpea flour (besan)

• 1 cup water

• 2 tablespoons ground flax seed + 6 tablespoons water

• 8-12 oz leftover stir-fried vegetables

• 1 tablespoon dried minced onion

• 1 teaspoon sea salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon baking soda

• 1/4 teaspoon garlic powder

• 1/4 teaspoon roasted sesame oil

• Oil for frying

Combine your ground flax seeds and water to make 2 flax eggs, set aside to gel for 5-6 minutes.

In a large mixing bowl, combine the chickpea flour, salt, pepper, baking soda, and garlic powder, and whisk to incorporate. Add 1 cup water to the flour mixture, and beat into a batter before folding in the stir-fried vegetables, flax eggs, minced onion, and sesame oil. Cover, and refrigerate for at least 30 minutes.

Heat your fry oil in a non-stick skillet, like seasoned cast iron. Pour batter into the skillet in your preferred patty size, flip with a wide spatula when the batter has cooked through on the top, and the patty is golden brown on the fry side. Makes around nine 6" patties.

For the Gravy:

• 1 1/2 cups mushroom or chicken broth (hint: reconstitute dried mushrooms in 2 cups hot water with sea salt to taste, use the mushrooms in the patties with the vegetables, and the broth in the gravy)

• 3 tablespoons coconut aminos

• 1 tablespoon rice vinegar

• 2 teaspoons brown sugar

• 1/4 teaspoon roasted sesame oil

• 1 tablespoon tapioca starch

• 3 tablespoons cold water

Add the broth, coconut aminos, rice vinegar, brown sugar, and sesame oil to a small saucepan over medium-low heat, and whisk constantly until the mixture comes to a boil. In a small bowl, make a slurry with the tapioca starch and cold water, and whisk the slurry into the saucepan, whisking until the mixture starts to thicken and turn glossy. Remove from the heat, and cool slightly before serving on top of each chickpea patty.

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