Delicious Recipes

Egg Foo Young

Posted on: 01/10/2015

Egg Foo Young.fw

Prep time: 10 min

Cook time: 10 min

Yield: 4 servings

Level: Easy


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


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.


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