Egg Foo Yung

• shredded cabbage1 1⁄2 cups
• cooked brown rice↗1 cup
• grated carrot1⁄2 cup
• sliced scallion, divided1⁄2 cup
• sesame seeds, toasted↗1 teaspoon
• garlic clove, minced↗1
• minced fresh gingerroot1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• eggs, beaten↗4
• soy sauce, divided↗1 tablespoon
• soy sauce, divided↗1 teaspoon
• chicken broth↗3⁄4 cup
• cornstarch, dissolved in↗2 tablespoons
• water↗1 tablespoon

Step-by-step instructions

1. 1

   In bowl, combine cabbage, rice, carrot, ¼ c scallions, sesame seeds, garlic, ginger, and pepper.

2. 2

   In separate bowl, beat eggs with 1 TBL soy sauce; stir into vegetable mixture. Spray nonstick skillet with nonstick cooking spray and heat.

3. 3

   Drop ¼ c batter for each pancake into heated skillet; cook, turning once, until brown on each side. Repeat until all batter is used.

4. 4

   In small saucepan, combine broth, remaining 1 tsp soy sauce and ¼ c scallions. Bring to a boil; stir in dissolved cornstarch and cook, stirring constantly, until thickened. Serve sauce over pancakes.