Egg Foo Young

Name: Egg Foo Young
Ingredients: 1/4 cup vegetable oil; 8 eggs; 1/4 pound thinly sliced ham, finely chopped (or chopped cooked beef, pork, chicken, shrimp, or tofu); 1 cup fresh bean sprouts, a few healthy handfuls; 1/2 cup shredded carrots; 1/4 pound shiitake mushrooms, stemmed and thinly sliced; 1 cup shredded baby bok choy; 1 (8-ounce) can water chestnuts, drained and finely chopped; 1/4 red bell pepper, seeded and very thinly sliced; 1 bunch of scallions, whites and greens, thinly sliced on an angle; 1 inch of fresh gingerroot, peeled and grated, plus 2 thin slices; 1 large garlic clove, grated or mashed to a paste; Salt and pepper; 1 tablespoon cornstarch; 1 cup chicken stock; 1/4 cup tamari (aged soy sauce); 1 teaspoon hot sauce

17 ingredients

10 steps

Ingredients

1/4 cup vegetable oil
8 eggs
1/4 pound thinly sliced ham, finely chopped (or chopped cooked beef, pork, chicken, shrimp, or tofu)
1 cup fresh bean sprouts, a few healthy handfuls
1/2 cup shredded carrots
1/4 pound shiitake mushrooms, stemmed and thinly sliced
1 cup shredded baby bok choy
1 (8-ounce) can water chestnuts, drained and finely chopped
1/4 red bell pepper, seeded and very thinly sliced
1 bunch of scallions, whites and greens, thinly sliced on an angle
1 inch of fresh gingerroot, peeled and grated, plus 2 thin slices
1 large garlic clove, grated or mashed to a paste
Salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (aged soy sauce)
1 teaspoon hot sauce

Directions

1

Heat a griddle pan over medium heat and brush it with some oil.
2

In a large mixing bowl, whisk the eggs, then stir in the ham (or substitute), bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger, and garlic.
3

Season with salt and pepper and mix until completely combined.
4

Using a large spoon, drop about 1/2 cup of the mixture onto the heated and oiled griddle.
5

Cook like pancakes, 2 to 3 minutes per side, until golden.
6

Meanwhile, combine the cornstarch in a small bowl with a splash of chicken stock to dissolve.
7

Place the remaining stock, the tamari, cornstarch mixture, hot sauce, and sliced ginger in a small pot over medium heat.
8

Cook for 3 minutes or so, until it thickens enough to coat the back of a spoon.
9

Remove the sliced ginger and turn off the heat.
10

For each person, serve 2 Egg Foo Young cakes with gravy poured over the top