Ingredients
- EVOO, for brushing
- 12 eggs
- 4 ounces thinly sliced deli chicken, poultry, pork or roast beef, finely chopped
- 4 ounces shiitake mushrooms, stemmed and thinly sliced
- 1 cup fresh bean sprouts
- 1 cup shredded baby bok choy
- 1/2 cup shredded carrots
- 1 bunch scallions, thinly sliced with an position
- 1/4 red bell pepper, very thinly sliced
- One 1-inch piece fresh ginger root, peeled and grated, plus 2 thin slices
- 1 large clove garlic clove, grated or converted into a paste
- Salt and freshly ground pepper
- 1 tablespoon corn starch
- 1 cup chicken stock
- 1/4 cup tamari (aged soy sauce)
- 1 teaspoon hot sauce
Directions
Preheat a griddle over medium heat and brush it with a few oil.
Whisk the eggs inside a large mixing bowl. Stir within the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger root and garlic clove. Season with pepper and salt.
Utilizing a large spoon, drop about 1/2 cup from the mixture to the griddle for every "pancake". Prepare until golden, two to three minutes per side.
Meanwhile, mix the corn starch having a a little chicken stock to dissolve. Combine the rest of the stock, the corn starch mixture, tamari, hot sauce and sliced ginger root in a tiny saucepan. Boil until thick enough to coat the rear of a spoon, about 3 minutes. Discard the sliced ginger root.
Put 2 pancakes on every plate and top using the gravy.