Rachael Ray Easy Egg Foo Young

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 12 eggs
• 4 ounces thinly sliced deli chicken
• 4 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 cup fresh bean sprout
• 1 cup shredded baby bok choy
• 1/2 cup shredded carrot
• 1 bunch scallion, thinly sliced
• 1/4 red bell pepper, very thinly sliced
• one 1-inch piece fresh ginger, peeled and grated
• 1 large garlic clove, grated
• salt & freshly ground black pepper
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/4 cup tamari
• 1 teaspoon hot sauce

Recipe

• 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.