Rachael Ray Easy Egg Foo Young - cooking recipe

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

Preparation

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.