Ingredients

serves 4

　　1/4 cup vegetable oil

　　8 eggs

　　1/4 pound thinly sliced ham, finely chopped (or chopped cooked beef, pork, chicken, shrimp, or tofu)

　　1 cup fresh bean sprouts, a few healthy handfuls

　　1/2 cup shredded carrots

　　1/4 pound shiitake mushrooms, stemmed and thinly sliced

　　1 cup shredded baby bok choy

　　1 (8-ounce) can water chestnuts, drained and finely chopped

　　1/4 red bell pepper, seeded and very thinly sliced

　　1 bunch of scallions, whites and greens, thinly sliced on an angle

　　1 inch of fresh gingerroot, peeled and grated, plus 2 thin slices

　　1 large garlic clove, grated or mashed to a paste

　　Salt and pepper

　　1 tablespoon cornstarch

　　1 cup chicken stock

　　1/4 cup tamari (aged soy sauce)

　　1 teaspoon hot sauce

　　

Step 1

Heat a griddle pan over medium heat and brush it with some oil.

　　

Step 2

In a large mixing bowl, whisk the eggs, then stir in the ham (or substitute), 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 heated and oiled griddle. Cook like pancakes, 2 to 3 minutes per side, until golden.

　　

Step 3

Meanwhile, combine the cornstarch in a small bowl with a splash of chicken stock to dissolve. Place the remaining stock, the tamari, cornstarch mixture, hot sauce, and sliced ginger in a small pot over medium heat. Cook for 3 minutes or so, until it thickens enough to coat the back of a spoon. Remove the sliced ginger and turn off the heat.

　　

Step 4

For each person, serve 2 Egg Foo Young cakes with gravy poured over the top

　　Rachael Ray's Look + Cook