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Sunday, May 17, 2015

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!

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