Aired September 25, 2009
1/4 pound thinly sliced ham, finely chopped
1 cup fresh bean sprouts, a few healthy handfuls
1/2 cup shredded carrots
1/4 pound shitake mushrooms, 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 scallions, white and green, thinly sliced on an angle
1 inch fresh ginger root, peeled and grated, plus 2 thin slices
1 large clove garlic, grated or pasted
Salt and pepper
1 tablespoon cornstarch
1 cup chicken stock
1/4 cup tamari, aged soy sauce
Hot sauce, 1 teaspoon
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.
Serve 2 Egg Foo Young cakes with gravy poured over the top per person.