Preheat a griddle pan over medium heat and brush it with some oil.
In a large mixing bowl, whisk the eggs then stir in 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 preheated and oiled griddle. Cook like pancakes, about 2-3 minutes per side, until golden.
Meanwhile, combine cornstarch with a splash of chicken stock to dissolve. Place remaining stock, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring Thicken 3 minutes or so to coat a spoon. Remove sliced ginger and turn off heat.