Egg Fu Young (peony Flower Eggs)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups chicken broth (or one 15 oz can with 1 oz water added)
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons arrowroot or 2 tablespoons cornstarch
• 4 teaspoons sesame oil
• 1 teaspoon chili-garlic sauce (sambala)
• 8 beaten eggs
• 12 ounces fresh bean sprouts (loosely 1 1/2 cups)
• 1 cup shelled deveined chopped raw shrimp (or two 4 oz cans baby shrimp or 1 cup thawed frozen baby shrimp)
• 1/2 cup chopped mixed mushrooms
• 2 teaspoons sesame oil
• 2 teaspoons arrowroot or 2 teaspoons cornstarch
• 2 thinly sliced green onions
• 1/4 teaspoon pepper
• vegetable oil, for cooking

Recipe

• 1 whisk the sauce ingredients well in a medium bowl.
• 2 pour into a medium saucepan.
• 3 bring sauce to full boil until sauce thickens; reduce heat to low; stir as needed before serving.
• 4 beat eggs; add remaining egg mixture ingredients; combine well.
• 5 add 1 tablespoon oil to 8-inch saucepan or omelet pan over medium heat.
• 6 pour enough egg to cover bottom and swirl it around to coat sides; cook 2 minutes.
• 7 carefully flip eggs over; cook one additional minute.
• 8 repeat process with remaining egg mixture, refreshing egg mixture before cooking each batch to insure uniformity, and replenishing oil).
• 9 pour a moderate amount of warm sauce to cover.
• 10 serve and enjoy!