Ingredients

• 8 large eggs lightly beaten
• 1/2 red bell pepper finely chopped
• 1 stalk celery sliced thin
• 1/2 C mushrooms finely chopped
• 1/2 onion finely chopped
• 1/2 C chopped fresh bean sprouts
• 4 green onions chopped, green parts
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1 C cooked chicken finely diced, optional
• Sauce
• 1 1/4 C chicken stock
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp brown sugar
• 1 tsp sesame oil
• 2 tbsp cornstarch
• 3 tbsp cold water
• 3 tablespoons canola oil

Directions

• In a large bowl with the beaten eggs, add the red pepper, celery, mushrooms, onions, bean sprouts, half the green onions, and the chicken.
• In a small saucepan over low heat, combine chicken broth, soy sauce, rice vinegar, brown sugar, and sesame oil. In a bowl, blend cornstarch and water. Slowly whisk the cornstarch slurry into the saucepan. Continue stirring until the sauce thickens and bubbles.
• Heat a nonstick skillet with 1/2 tablespoon of canola oil over medium heat. Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom. Flip and brown the other side. Plate and keep warm. Repeat until all the batter is gone.
• Serve warm with the gravy and sprinkle with the rest of the green onions.

Notes

• 8-3-25
• The sauce recipe makes allot!
• 6 eggs
• Use smaller pan

Photos