Name: Egg Foo Young
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Watch how to make this recipe.

Preheat a griddle over medium heat and brush it with some oil.
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.
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.
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.
Put 2 pancakes on each plate and top with the gravy.

On Tonight

Egg Foo Young

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