Egg Foo Young

By ldelmas

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

Preparation

Step 1

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.