Egg Foo Young
Get creative! You can substitute chopped, cooked beef, pork, chicken, shrimp for the ham in this recipe. To make this a vegetarian meal, use tofu and vegetable stock.
- 1 tablespoon vegetable oil (eyeball it)
- 8 eggs
- 1/4 pound thinly sliced ham, finely chopped
- 1 cup fresh bean sprouts (a few healthy handfuls)
- 1/2 cup shredded carrots
- 1/4 pound shitake mushrooms, stemmed and thinly sliced
- 1 cup baby bok choy, shredded
- 1 can water chestnuts (8 ounces), drained and finely chopped
- 1/4 red bell pepper, very thinly sliced
- 1 bunch scallions, white and green parts, thinly sliced on an angle
- 1 1-inch piece of fresh ginger root, peeled and grated, plus 2 thin slices, divided
- 1 large clove garlic, grated or pasted
- Salt and pepper
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 1/4 cup Tamari (dark soy sauce)
- 1 teaspoon hot sauce
- Pre-heat a griddle pan over medium heat and brush it with some oil.
- In a large mixing bowl, whisk the eggs, then stir in the ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture.
- Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat.
- Serve two Egg Foo Young cakes per person, with gravy poured over the top.