Egg Foo Yung

• 1 1/2 cups shredded cabbage
• 1 cup cooked brown rice
• 1/2 cup grated carrot
• 1/2 cup sliced scallion, divided
• 1 teaspoon sesame seeds, toasted
• 1 garlic clove, minced
• 1/4 teaspoon minced fresh gingerroot
• 1/4 teaspoon pepper
• 4 eggs, beaten
• 1 tablespoon soy sauce, divided
• 1 teaspoon soy sauce, divided
• 3/4 cup chicken broth
• 2 tablespoons cornstarch, dissolved in
• 1 tablespoon water

1. In bowl, combine cabbage, rice, carrot, 1/4 c scallions, sesame seeds, garlic, ginger, and pepper.
2. In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.
3. Drop 1/4 c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.
4. In small saucepan, combine broth, remaining 1 tsp soy sauce and 1/4 c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.

cabbage, brown rice, grated carrot, scallion, sesame seeds, garlic, fresh gingerroot, pepper, eggs, soy sauce, soy sauce, chicken broth, cornstarch, water

Taken from www.food.com/recipe/egg-foo-yung-250588 (may not work)