Egg Foo Young


Egg Foo Young

20 min
10 min
4 servings


  • EVOO, for brushing
  • 12 eggs
  • 4 ounces thinly sliced deli chicken, turkey, ham or roast beef, finely chopped
  • 4 ounces shiitake mushrooms, stemmed and thinly sliced
  • 1 cup fresh bean sprouts
  • 1 cup shredded baby bok choy
  • 1/2 cup shredded carrots
  • 1 bunch scallions, thinly sliced on an angle
  • 1/4 red bell pepper, very thinly sliced
  • One 1-inch piece fresh ginger, peeled and grated, plus 2 thin slices
  • 1 large clove garlic, grated or made into a paste
  • Salt and freshly ground pepper
  • 1 tablespoon cornstarch
  • 1 cup chicken stock
  • 1/4 cup tamari (aged soy sauce)
  • 1 teaspoon hot sauce


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.

Put 2 pancakes on each plate and top with the gravy.

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