Egg Foo Young (Print Version)

# Ingredients:

01 - 3 tablespoons cold water.
02 - 2 tablespoons cornstarch.
03 - 1 teaspoon sesame oil.
04 - 2 teaspoons brown sugar.
05 - 1 tablespoon rice vinegar.
06 - 3 tablespoons soy sauce.
07 - 1 1/4 cups chicken broth (for the gravy).
08 - 3 tablespoons canola oil.
09 - 1 cup cooked chicken, chopped small.
10 - 1/4 teaspoon white pepper.
11 - 1/2 teaspoon kosher salt.
12 - 4 green onions, sliced (separate the white and green parts).
13 - 1/2 cup fresh bean sprouts, minced.
14 - 1/2 onion, diced small.
15 - 1/2 cup mushrooms, chopped fine.
16 - 1 celery stalk, sliced thin.
17 - 1/2 red bell pepper, chopped small.
18 - 8 large eggs, beaten lightly.

# Instructions:

01 - Put the gravy on top of the egg patties and sprinkle leftover green onions over the top.
02 - Pour 1/2 cup of egg mixture into hot oil and let it cook for 2-3 minutes per side until golden brown.
03 - Mix the vegetables, chicken, salt, and pepper with the whisked eggs.
04 - Heat broth, soy sauce, vinegar, sugar, and sesame oil in a pan. Stir in the cornstarch mix and cook until it thickens.

# Notes:

01 - To make gluten-free, swap soy sauce for tamari.
02 - Use rotisserie chicken for ease.

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