Rachael Ray Easy Egg Foo Young

• 12 eggs
• 4 ounces thinly sliced deli chicken
• 4 ounces shiitake mushrooms, stemmed and thinly sliced
• 1 cup fresh bean sprout
• 1 cup shredded baby bok choy
• 1/2 cup shredded carrot
• 1 bunch scallion, thinly sliced
• 1/4 red bell pepper, very thinly sliced
• one 1-inch piece fresh ginger, peeled and grated
• 1 large garlic clove, grated
• salt & freshly ground black pepper
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/4 cup tamari
• 1 teaspoon hot sauce

1. Preheat a griddle over medium heat and brush it with some oil.
2. Whisk the eggs in a large mixing bowl. Stir in the chicken, mushrooms, bean sprouts, bok choy, carrots, scallions, bell pepper, grated ginger and garlic. Season with salt and pepper.
3. Using a large spoon, drop about 1/2 cup of the mixture onto the griddle for each "pancake". Cook until golden, 2 to 3 minutes per side.
4. Meanwhile, mix the cornstarch with a splash of chicken stock to dissolve. Combine the remaining stock, the cornstarch mixture, tamari, hot sauce and sliced ginger in a small saucepan. Boil until thick enough to coat the back of a spoon, about 3 minutes. Discard the sliced ginger.
5. Put 2 pancakes on each plate and top with the gravy.

eggs, deli chicken, shiitake mushrooms, fresh bean sprout, shredded baby bok choy, shredded carrot, scallion, red bell pepper, fresh ginger, garlic, salt, cornstarch, chicken stock, tamari, hot sauce

Taken from www.food.com/recipe/rachael-ray-easy-egg-foo-young-464125 (may not work)