Egg Foo Young

 I may be a day late for the official celebration of Chinese New Year, but these are great to make at any time of the year.  For the last month or so I have found myself experimenting with a variety of Chinese recipes.  As you might expect, some I will never repeat and others are definitely worth another try.  This one, from Rachael Ray, is one I will make again.  In fact, I have already made these a second time.  Egg Foo Young is something we usually order when we are out for Chinese food, and to be perfectly honest, I just assumed that they must be difficult to make.  It is quite the contrary.  They come together easily and the only real time involved is in cooking them.  Also, they make great leftovers!  I found myself warming one up in the morning for breakfast and thought it was a great way to get protein and vegetables in the morning.  Enjoy!

 The first step is to prepare all of the ingredients.  In a large bowl, combine 4 oz. thinly sliced deli meat (your choice and definitely optional); 4 oz. shiitake mushrooms, thinly sliced (I couldn't find these, so used regular white mushrooms); 1 cup fresh bean sprouts; 1 cup shredded baby bok choy; 1/2 cup shredded carrots; 1 bunch green onions, thinly sliced on an angle; 1/4 red pepper, thinly sliced on an angle; one 1-inch piece fresh ginger, peeled and grated (I added a tsp. of minced ginger); and 1 clove garlic, minced.  Season with salt and pepper.

 In a separate bowl, whisk 12 eggs; add to vegetable mixture and combine.

 Use a 1/2 cup to measure out the amount for one "pancake".

 

 Cook for 2-3 minutes per side, until cooked through, over medium heat.  This will depend on the type of pan you are using and the size of the "pancake". (I had a couple of "flops").

 

  My flop comment aside, these are easy to make and taste delicious!

And just like that, you've got yourself some homemade Egg Foo Young

 While you are cooking the "pancakes", you can make a sauce to go along with them.  Mix 1 Tb. cornstarch with a small amount of chicken stock together.  Add 1 cup chicken stock, 1/4 cup tamari (aged soy sauce - I used gluten-free soy sauce), and 2 thin slices of ginger.  Boil until it is thick, about 3 minutes.  At this point, you can discard the sliced ginger.

 Serve the sauce alongside the Egg Foo Young

 These were a real hit with my family.

Ingredients:

4 oz. thinly sliced deli meat (your choice and definitely optional)

4 oz. shiitake mushrooms, thinly sliced (I couldn't find these, so used regular white mushrooms)

1 cup fresh bean sprouts

1 cup shredded baby bok choy

1/2 cup shredded carrots

1 bunch green onions, thinly sliced on an angle

1/4 red pepper, thinly sliced on an angle

one 1-inch piece fresh ginger, peeled and grated (I added a tsp. of minced ginger)

 One clove garlic, minced.  

Salt and pepper

12 eggs

1 Tb. cornstarch 

1 cup chicken stock,

 1/4 cup tamari (aged soy sauce - I used gluten-free soy sauce), 

2 thin slices of ginger

Method

1.  In a large bowl, combine 4 oz. thinly sliced deli meat (your choice and definitely optional); 4 oz. shiitake mushrooms, thinly sliced (I couldn't find these, so used regular white mushrooms); 1 cup fresh bean sprouts; 1 cup shredded baby bok choy; 1/2 cup shredded carrots; 1 bunch green onions, thinly sliced on an angle; 1/4 red pepper, thinly sliced on an angle; one 1-inch piece fresh ginger, peeled and grated (I added a tsp. of minced ginger); and 1 clove garlic, minced.  Season with salt and pepper.

 2.  In a separate bowl, whisk 12 eggs; add to vegetable mixture and combine.

3.   Heat pan over medium heat.  Use a 1/2 cup to measure out the amount for one "pancake".  Cook for 2-3 minutes per side, until cooked through.  This will depend on the type of pan you are using and the size of the "pancake".

Sauce

While you are cooking the "pancakes", you can make a sauce to go along with them.  Mix 1 Tb. cornstarch with a small amount of chicken stock together.  Add 1 cup chicken stock, 1/4 cup tamari (aged soy sauce - I used gluten-free soy sauce), and 2 thin slices of ginger.  Boil until it is thick, about 3 minutes.  At this point, you can discard the sliced ginger.

To make sure these are gluten-free, buy gluten-free deli meat, gluten-free chicken stock, and gluten-free tamari or soy sauce.