Loading Video...
Recipe courtesy of

Rachael Ray Egg Foo Young

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


EVOO, for brushing

12 eggs

4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped

4 ounces shiitake mushrooms, stemmed and thinly sliced

1 cup fresh bean sprouts

1 cup shredded baby bok choy

1/2 cup shredded carrots

1 bunch scallions, thinly sliced on an angle

1/4 red bell pepper, very thinly sliced

One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices

1 large clove garlic, grated or made into a paste

Salt and freshly ground pepper

1 tablespoon cornstarch

1 cup chicken stock

1/4 cup tamari (aged soy sauce)

1 teaspoon hot sauce


  1. Preheat a griddle over medium heat and brush it with some oil. 
  2. Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper. 
  3. Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side. 
  4. Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger. 
  5. Put 2 pancakes on each plate and top with the gravy.