Egg Foo Young - cooking recipe

Ingredients

1 tablespoon vegetable oil
8 eggs
1/4 lb ham, thinly sliced, finely chopped
1 cup fresh bean sprout
1/2 cup carrot, shredded
1/4 lb shiitake mushroom, stemmed and thinly sliced
1 cup baby bok choy, shredded
1 (8 ounce) can water chestnuts, drained and finely chopped
1/4 red bell pepper, very thinly sliced
1 bunch scallion, white and green parts, thinly sliced on an angle
1 piece fresh gingerroot, peeled and grated, plus 2 thin slices, divided
1 large garlic clove, grated
salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari (dark soy sauce)
1 teaspoon hot sauce

Preparation

Pre-heat a griddle pan over medium heat and brush it with some oil.
In a large mixing bowl, whisk the eggs, then stir in the 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 the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture.
Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat.
Serve two Egg Foo Young cakes per person, with gravy poured over the top.