Egg Foo Young
  • Cooking Time: 3 min per side
  • Servings: 4
  • Preparation Time: 20 min
  • 12 eggs
  • 4 oz deli chicken, thinly sliced
  • 4 oz shiitake mushrooms, stemmed and thinly sliced
  • 1 cup fresh bean sprouts
  • 1 cup baby bok choy, shredded
  • 1/2 cup carrot, shredded
  • 1 bunch scallion or green onions, thinly sliced
  • 1/4 red bell pepper, very thinly sliced
  • 1 inch piece fresh ginger, peeled and grated
  • 1 large garlic clove, grated
  • salt & freshly ground black pepper
  • 1 Tbsp cornstarch
  • 1 cup chicken stock
  • 1/8-1/4 cup tamari or light soy sauce
  • 1 tsp Sriracha or 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.
  6. Enjoy!
This recipe is very adaptable, use what you have on hand or ingredients that you prefer. I like to use a little sherry in with the soy sauce in place of tamari.