1/4 LB shitake mushrooms, stemmed and thinly sliced
1 C baby bok choy or nappa cabbage
1 8-oz can water shestnuts, drained and finely chopped
1/4 red bell pepper, very thinly sliced
1 bunch scallions, thinly sliced on an angle
1 inch fresh ginger root, peeled and grated, plus 1 thin slices
1 lg clove garlic, grated or pasted
salt and pepper
1 TBL cornstarch
1 C chicken stock
1/4 C tamari, aged soy sauce
1 TSP hot sauce, optional
Instructions
Preheat griddle over medium heat and brush with some veg oil
In a large mixing bow, whisk the eggs then stir in 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 mixture onto the preheated and oiled griddle. Cook like pancakes, about 2-3 minutes per side until golden
Meanwhile, combine cornstarch with a splash of chicken stock to dissolve. Place remaining stock, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to boil and thicken 3 minutes or so to coat a spoon. Remove ginger and turn off heat
Serve two Egg Foo Young cakes with gravy poured over the top per person
Originally Submitted
7/14/2010
0 Out of 5 from
0 reviews
You can add this EGG FOO YOUNG recipe to your own private DesktopCookbook.
