The gravy for egg foo young consists of chicken broth, soy sauce, cornstarch, water and sesame oil seasoned with cayenne. The gravy is served over pancakes stuffed with meat and vegetables.
To make the gravy for egg foo young, combine 1 cup chicken broth with 2 tablespoons soy sauce in a saucepan. Bring to a boil, and then reduce the heat to a simmer.
Separately, combine 2 teaspoons cornstarch with 2 tablespoons water, stirring until the cornstarch is dissolved. Slowly pour the liquid into the hot broth. Keep stirring until the sauce thickens. Whisk in 2 teaspoons sesame oil and a pinch of cayenne pepper, and remove from the heat.
To make the pancakes, whisk 12 eggs in a large mixing bowl. Stir in 4 ounces precooked chopped chicken, 4 ounces chopped shiitake mushrooms, 1 cup bean sprouts and 1 cup shredded baby bok choy. Add 1/2 cup shredded carrots, thinly sliced scallions and thinly sliced bell pepper. Season with grated ginger, minced garlic and ground pepper. Mix well. Celery can be substituted for the carrots.
Use a large spoon to drop the mixture in 1/2-cup portions onto a heated and greased griddle. Cook for 2 to 3 minutes on each side or until the pancakes are golden. Serve two pancakes with about 1/4 cup of the gravy.