Egg Foo Young

Beat eggs in a large bowl until well combined. Season with salt and white pepper.

Add bean sprouts, chopped scallions, sliced mushrooms, and cooked protein to the eggs.

Stir in 1 tablespoon soy sauce and sesame oil. Mix until all ingredients are evenly distributed.

Heat 2 tablespoons of oil in a large non-stick skillet over medium heat.

Using a ladle, pour about 1/4 cup of the egg mixture into the pan for each patty, creating 3-4 individual pancakes.

Cook for 2-3 minutes until the bottom is golden brown and set. Flip carefully with a spatula.

Cook for another 2-3 minutes until the second side is golden and the eggs are fully cooked through.

Transfer to a warm plate and repeat with remaining mixture, adding more oil as needed.

For the gravy: In a small saucepan, combine 1 cup chicken broth, remaining soy sauce, 1 tablespoon cornstarch mixed with 2 tablespoons water, and a pinch of sugar.

Bring to a boil, stirring constantly, until thickened. Season to taste.

Serve the egg foo young patties hot, topped with the savory brown gravy and garnished with additional scallions.