Wing Hoe Egg Foo Young
Easy Recipe to make for family or unexpected guest
Equipment
- 1 Griddle
- 1 Sauce Pan
- 1 Large Mixing Bowl
- 1 Large Spoon
Ingredients
- 12 Eggs
- 4 oz Thinly sliced deli chicken
- 4 oz shiitake mushrooms, stemmed and thinly sliced
- 1 Cup fresh bean sprout
- 1 Cup shredded baby bok choy
- ½ Cup shredded carrot
- 1 bunch scallion, thinly sliced
- ¼ red bell pepper, very thinly sliced
- 1 1-inch piece fresh ginger, peeled and grated
- 1 large garlic clove, grated
- salt & freshly ground black pepper
- 1 tbsp cornstarch
- 1 Cup chicken stock
- ¼ Cup tamari
- 1 tsp hot sauce
Instructions
- 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.
- Plate rice, with 2 pancakes on top and make it rain with gravy. Serve!
- Oh it's so good...