Egg Foo Young (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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:
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.
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