Make your own Egg Foo Young

This is such an easy and tasty meal. Basically, this is an Asian savory pancake with lots of veggies. Instead of syrup, you serve it with a light gravy.

I added chicken to the gravy and mixed in baby bok choy, scallions, thinly sliced mushrooms, red peppers, and bean sprouts into the pancake. You can use whatever veggies you have really. I think you will like it, and it only takes about 30 minutes. 

1 doz. eggs (or 1/2 doz. if you want to make fewer pancakes)
2 chicken breast, boneless, cut into small cubes
1/4 cup scallions, diced
1/4 cup Asian mushrooms, thinly sliced (like shitake, but you can use button mushrooms if you need to)
1/4 cup bean sprouts
1/4 cup red bell pepper, diced
1 cup low-sodium chicken broth
1 tbsp cornstarch or arrowroot
1/4 cup of low-sodium soy sauce
1 large squirt of hot chili paste
1 inch chunk of fresh, peeled ginger

In a skillet, brown the chicken breast pieces, lightly season with salt and pepper, but this will go into your gravy which will have plenty of flavor. When cooked through, remove from heat and set aside.

Start your gravy by bringing the chicken broth, soy sauce, chili sauce and fresh ginger to a simmer. Reserve a small amount of broth and mix in your cornstarch or arrowroot. You want to do this so that the thickener doesn't clump up in the sauce. Whisk in thickener and chicken, simmer until thickened.  Keep warm.

Preheat skillet or griddle to make pancakes, spray with non-stick spray. In a large mixing bowl whisk eggs well and then whisk in veggies.  With a ladle spoon on egg mixture. The egg will start to spread out, so with your spatula, keep the pancake from getting too large, folding the ends in on itself. Pancakes are done when the edges are crispy and brown. Set aside and make remaining pancakes. 

Serve with chicken gravy, steamed white or brown rice. I made a cold soba noodle salad with mine. 

Thanks for reading, enjoy!