Egg Foo Yung

- 8 eggs

- 1 cup fresh tatsoi both leaves and stems - minced.  You may substitute baby bok choi or kale.

- 1/2 cup shredded carrots

- 1/4 lb mushrooms stemmed and thinly sliced

- 1 cup baby bok choi shredded

- 3 radishes finely chopped

- 1 inch fresh ginger root peeled and grated

- 1 bunch of scallions both white and green parts thinly sliced

- 1 large clove garlic grated or pressed

- salt and pepper,

- 1 tablespoon cornstarch

- 1 cup chicken/veggie stock

- 1/4 cup tamari or aged soy sauce

- hot sauce

(1)     Whisk eggs together then stir in In a large mixing bowl, whisk the eggs then stir in: tatsoi, carrots, mushrooms, radishes, bok choi, scallions, grated ginger, radishes and garlic. Season with salt and pepper and mix until completely combined.

(2)     Using a large spoon, drop about 1/2 cup of the mixture onto the preheated and oiled griddle. Cook like pancakes, about 2-3 minutes per side, until golden.

(3)   SAUCE: Combine cornstarch with a splash of chicken/veggie stock to dissolve. Place remaining stock, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring Thicken 3 minutes or so to coat a spoon. Remove sliced ginger and turn off heat.