Egg Foo Young

Name: Egg Foo Young Recipe
Yield: 4
Ingredients: 8 eggs; 2 chicken thighs boneless and skinless; 8 oz raw shrimp shelled; 1/3 cup shredded carrots; 1 cup shiitaki sliced mushrooms; 1 cup baby bok choy shredded; 1 cup frozen asparagus stir fry; 1 small bunch green onions thinly sliced on angle; 1 inch piece ginger root sliced thin; 1 clove garlic large grated; salt and pepper; 1 cup chicken stock; 1/4 cup low sodium soy sauce; 1 cup canned brown or mushroom gravy; 1 tsp chili garlic sauce

Number of Servings: 4

Ingredients

8 eggs2 chicken thighs, boneless and skinless8 oz raw shrimp, shelled1/3 cup shredded carrots1 cup shiitaki sliced mushrooms1 cup baby bok choy, shredded1 cup frozen asparagus stir fry1 small bunch green onions thinly sliced on angle1 inch piece ginger root, sliced thin1 clove garlic, large, gratedsalt and pepper1 cup chicken stock1/4 cup low sodium soy sauce1 cup canned brown or mushroom gravy1 tsp chili garlic sauce

Directions

makes 4 servings

Whisk eggs in a large bowl. Add all the vegetables (EXCEPT ginger and garlic). Season with salt and pepper. Mixing until completely combined.
Drop 1/2 cup of mixture onto preheated oiled griddle. cook like pancakes, about 2-3 minutes per side, until golden.

Combine cornstarch with a small amount of the chicken stock, set aside. Place remaining stock in small saucepan with soy sauce, ginger and garlic. Bring to a boil, reduce heat and simmer 3 minutes. Add the cornstarch mixture and chili garlic sauce, stir well and cook until thickened. Add the canned gravy, heat through.

Serve egg pancakes with gravy on top.

Number of Servings: 4

Recipe submitted by SparkPeople user LUCKYLE61.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving