Egg Foo Young

Ingredients

• 1 cup baby bok choy shredded
• 0.5 cup carrots shredded
• 1 cup chicken stock see 
• 1 tablespoon cornstarch 
• 1 large clove made into a paste grated
• 12  eggs 
• 4 servings evoo for brushing
• 1 cup bean sprouts fresh
• 1 piece ginger fresh grated peeled thin
• 1 teaspoon hot sauce 
• 0.3  bell pepper red very thinly sliced
• 4 ounces pan drippings from roast beef preferably thinly sliced finely chopped
• 4 servings salt and pepper freshly ground
• 1 bunch scallions thinly sliced
• 4 ounces mushroom caps stemmed thinly sliced
• 0.3 cup tamari sauce (aged soy sauce)

Equipment

• frying pan
• sauce pan
• whisk
• mixing bowl

Directions

1. Watch how to make this recipe.
2. Preheat a griddle over medium heat and brush it with some oil.
3. 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.
4. 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.
5. Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve.
6. 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.
7. Put 2 pancakes on each plate and top with the gravy.