I have never tried to deny my feelings toward Rachael Ray (I adore her!). And my luck with her? Just keeps getting better.
It was during my time of unemployment several years ago that I happened upon her talk show to see this amazing recipe. That sure was luck.
And then yesterday? I taped her talk show just because Sheldon Cooper was a guest. I mean, seriously. How cute is he?
(picture from rachaelrayshow.com)
And, as fate would have it, the recipe of the day was outstanding. And something I’ve been looking for.
Hello, egg foo young.
I printed the recipe up off the internet. I used it as a guide, but wasn’t married to it.
This is the required bounty:
Started with the sweet hungarian peppers. I had ’em on hand. I used one and a half.
I’ve never cooked with bok choy before. I thought I might want to do the uber rinse like I do with leeks, so that’s what I did.
And then the chicken was done! It was really thin. I set it aside to cool. And got back to veggie duty.
Add some garlic, some ginger, and some salt and pepper to the eggs.
Heated the pan nice and hot. Add a little bit of vegetable oil. I measured out 1/2 cup for each pancake. I found it worked best if I got most of the veggies out of the cup first and then poured the egg (that sinks to the bottom of the cup) on the middle of the veggie stack. Some of these were really ugly, but I got the hang of it.
2 patties = 290 calories. No joke. Amazing stuff.
You must make these.
(And let me know if you have any tips for making them pretty.)