• Grilled Vegetable Egg Foo Young

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  • 2 cups finely shredded cabbage
    1 cup bean sprouts
    1 scallion, white and green parts, finely chopped
    1 medium carrot, shredded
    1/2 small zucchini, shredded
    1/4 cup flour
    3 eggs, beaten
    Salt and freshly ground black pepper, to taste
    Canola oil, as needed
    1 1/2 cups low-sodium chicken broth (for optional gravy)
    2 tablespoons soy sauce (for optional gravy)
    1 tablespoon cornstarch (for optional gravy)
    Pat the cabbage, bean sprouts, onion, carrot and zucchini with paper towels to remove any excess moisture. Spread vegetables on a baking pan to air-dry for about 1 hour (for patties to hold together, it is important that vegetables are completely dry).
    Place vegetables in a large bowl, sprinkle with the flour and toss with your hands to combine and coat evenly. Season the eggs with a pinch each of the salt and pepper. Fold eggs into vegetables. Mixture should look thick and feel sticky, almost like dough, and definitely have more vegetables than eggs.
    Place a griddle or large, nonstick skillet over medium heat and brush with some of the oil. Set a 4-inch ring mold in pan and pack it tightly with vegetable mixture. Remove ring and make a second patty (if you don't have a mold, press mixture into free-form patties). Remove ring again and season tops of patties with salt and pepper. Cook until patties are set and undersides are crisp, for about 5 to 8 minutes. Flip with a spatula, season again, and cook second sides until browned, for about 3 minutes longer. Repeat to make 2 more patties, adding more oil as needed. Set aside and keep warm (may be made up to 2 hours ahead and kept in a warm oven).
    If making gravy: In a pot over medium heat, combine the broth, soy sauce, cornstarch and 1/8 teaspoon freshly ground black pepper. Bring to a boil and cook, stirring often, until gravy thickens, for about 3 minutes. Place an egg foo young patty on each of 4 plates. Spoon gravy over patties, if desired, and serve immediately.
    Makes 4 servings.
    — Recipe from "L.A.'s Original Farmers Market Cookbook," by JoAnn Cianciulli (Chronicle Books, $22.95).
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